The secrets behind the production ofMarquis de Joncry Champagne .
champagne any other wine. It is the result of a complex process known as the traditional method (historically known as the Champenoise method). From vine to glass, every stage of production is governed by the strict rules of Champagne AOC Champagne time-honored artisanal expertise. Discover howMarquis de Joncry Champagne Marquis de Joncry grapes into an exceptional sparkling wine.
It all starts in the vineyard. The harvest takes place at the end of summer, in September, depending on the flowering date and the grapes’ ripening progress.
Unlike in other wine-growing regions, the harvest in Champagne exclusively done by hand. In fact, this is a requirement of the AOC, intended to keep the grape clusters intact. They are then taken to the presses as quickly as possible.
Once harvested, the grapes are sorted by grape variety within the same vineyard and then pressed immediately. The Champagne pressing method is delicate and carried out in stages. This allows for rapid juice extraction, preventing the pigments in the grape skins from coloring the must.
As a result, this method preserves all the freshness and aromatic profile of the grapes, thereby preventing premature oxidation that could compromise the finesse of theMarquis de Joncry cuvée .
Once extracted, the juice undergoes an initial transformation in the tank for about two weeks: this is alcoholic fermentation.
During this process, the yeasts convert the natural sugars into alcohol and develop floral and fruity aromas, thereby creating a clear, still wine (or non-sparkling wine).
Blending is the most creative stage of the traditional method. It is here that the cellar master defines the signature ofMarquis de Joncry Champagne Marquis de Joncry blending up to ten different wines from a mosaic of vineyards and grape varieties.
Indeed, he has a wide range of plots and soils at his disposal to find the perfect balance, where each base wine possesses unique properties depending on sunlight exposure and terroir.
To preserve the unique taste of our cuvée, we incorporate wines from previous years, known as reserve wines, into the blend. This ensures the consistency of Marquis de Joncry identity.
After blending, it’s time to bottle the wine—this is the “tirage” stage.
Next, a “liqueur de tirage” made of sugar and yeast is added, and the bottle is sealed with a metal cap. This is how the second fermentation begins.
Away from light, in the cool cellars, the yeast transforms the sugar into carbon dioxide, which, trapped in the bottle, mixes with the wine: this is the prise de mousse, the natural process that creates the effervescence and the finesse of the Champagne bubble.
The bottles are then stored horizontally on racks in our champagne cellars. This ensures a calm, dark environment with constant temperature and humidity—everything the wine needs to develop. Aging is a mandatory step in the traditional method, but above all a qualitative one, as it allows for yeast autolysis. Indeed, through prolonged contact with the lees (dead yeast), the champagne notes of brioche, butter, and dried fruit.
Finally, the minimum aging period is 15 months for non-vintage champagnes and 3 years for vintage champagnes.
Once it has reached maturity, the champagne undergo the riddling process. The purpose of this is to concentrate the sediment in the neck of the bottle. Traditionally, the bottles are placed on racking racks. Then, a racker comes every day to rotate each bottle a quarter or an eighth of a turn for about six weeks. The racking racks are designed to gradually straighten the bottles with each rotation. Thus, they gradually transition from a horizontal position to an upright position with all the sediment in the neck.
Today, this process is generally automated using automatic riddling machines. This allows for the riddling of metal racks containing 500 bottles and reduces the riddling time from six weeks to just one, without compromising the quality of the wine.
Disgorging involves using the internal pressure of the bottle to expel the sediment concentrated in the neck.
To do this, the neck of the bottle is immersed in a solution at approximately -27°C. This creates an ice cube that traps the sediment. Next, the champagne bottle champagne opened, and the pressure expels the ice cube.
Once the bottle is open, we add the "dosage liqueur." This stage of the dosage determines whether the champagne Brut,Brut Demi-Sec.
Once disgorged, the champagne sealed with its final cork. It is then secured with a wire cage to withstand the internal pressure of approximately 6 bar. The cork allows for micro-oxygenation, which enables the wine to continue to develop for a few more months before tasting.
The final step in the champagne process—labeling—gives the bottle its visual identity. Marquis de Joncry neck label and bottle label Marquis de Joncry carefully applied.
Finally, each bottle is inspected one last time to ensure it is ready to enhance your special moments.
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