The bottling is a very important period in the life of Champagne. It occurs after the clear wine tasting and blending. It consit to bottle future cuvées so that they realise their second fermentation. The bubbles will appear and the wine will become champagne.
Usuallyn the bottling in champagne is done with a capsule and a "bidule". This year at Champagne Henriet Bazin, we decided to carry out a part of the bottling with the old method, with cork.
This traditional method consist to put on a natural cork stopper and to maintain it with a staple. So it will resist to the fermentation and the developpement of the pressure that will reach 9 bar at the end of the cycle.
But why using this old method ?
The permeability of the cork is very largely superior to the metal capsule. This will allow exanges with outside, and therefore, a development of different aromas. After 5 years of aging, we could taste the 2 methods and compare the results to make the difference.
The selected cuvée is a blending of 70% of Pinot Noir and 30% of Chardonnay from pour plots of land of Verzy and verzenay, classified as Grand Cru. lets see us within 5 years.
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