Sparkling Wines: Complete 2025 Guide

How is the “mousseux” produced?

To make sparkling wine, the winemaker proceeds through different steps of vinification:

• The grape harvest:

Grapes are picked by hand from August to October when they are ripe. This ensures only the ripest grapes are selected. After picking, grapes are pressed carefully to produce bright, white juice.

• The first fermentation:

The juice is fermented in a vat to produce a still, acidic wine. All natural sugars must be fermented.

• The blend:

The wine from the first fermentation is mixed with old wine at the start of spring to create the base of the sparkling wine.

• The second fermentation:

Yeast, nutrients, and sugar are added to the wine, which is then bottled and left to ferment slowly in a cellar. This process produces carbon dioxide, making the wine "sparkling".

• The maturation:

The wine is stabilised and clarified over a few weeks. It continues to ripen for years, developing a complex flavour as yeast cells break down. Top wines mature for 5 years or more.

• The "riddling":

After maturation, dead yeast cells are removed through a process called "riddling". Bottles are rotated daily to move the cells into the neck.

• The "disgorging":

The bottle neck is frozen, trapping dead cells. The cork is removed, and carbon dioxide pressure expels the frozen wine, keeping the sparkling wine clear.

• The "dosage":

A blend of wine, Cognac, and sugar is added to adjust sweetness and fill the bottle, determining the final style of the sparkling wine.

• The bottling

In general, sparkling wines are classified according to their level of sugar.

• Brut Nature, with less than 3 grams of residual sugar per litre.
• Extra brut, from 3 grams to 6 grams of residual sugar per litre.
• Brut, from 6 to 12 grams of residual sugar per litre.
• Extra sec, from 12 to 17 grams of residual sugar per litre.
• Sec, from 17 to 32 grams of residual sugar per litre.
• Demi-sec, from 32 to 50 grams of residual sugar per litre.
• Doux, more than 50 grams of residual sugar per litre.

In France, there exist two different types of sparkling wines: Champagne and Crémant.

Only wines that are made in the Champagne region of France can have the name "Champagne".

Crémant is not produced in Champagne, so it cannot have this designation. Crémant is created in seven winegrowing regions: Alsace, Jura, Bourgogne, Bordeaux, Loire, Savoie and Languedoc-Roussillon.

For Champagne, the maturation time is much longer. For Crémant, it is only 12 months instead of Champagne which needs at least 15 months to 3 years.

The main difference is in the grapes. Champagne must come from one of these three "champenois" varieties of vine: Chardonnay, Meunier and Pinot Noir. Crémants are made according to the varieties of vine allowed by the producing region.

Crémant is also more affordable. Its prices are mostly justified by the price of the vines. One part of the Champagne vineyard plot can be 10 to 100 times more expensive than a Jura or a Loire one.

AFS staff advice: How do I taste a wine?

Did you know that champagne bottles come in a variety of sizes?
Beyond the standard bottle, you can find champagne in larger formats like the Magnum (1.5 liters), Jeroboam (3 liters), and even the impressive Nebuchadnezzar (15 liters).

Each size offers a unique way to enjoy this luxurious drink, whether it's a special occasion or a grand celebration.