‘Methode Champenoise’ is the traditional method by which this sparkling wine is produced. Following primary fermentation and bottling, a second fermentation is initiated in the bottle by the addition of a liqueur de tirage.
Non-vintage wines make up the vast majority of production in the region and are a blend of the latest vintage plus several older reserve wines. Non-vintage wines require a minimum of 18 months ageing before release.
In years where there is an outstanding harvest, producers may ‘declare’ the vintage and make wines using only grapes from that particular year. A minimum of 36 months maturation is required for these wines.