• Champagne is unique in that it undergoes not one, but two alcoholic fermentations. This process simply uses yeast to convert the natural sugars found in the grape must into alcohol, with a bi product of carbon dioxide (CO2). Fermentation helps to influence the final flavours and aromas of the wine by contributing yeast like or ‘autolytic’ flavours and aromas.

• The first fermentation happens in stainless steel (sometimes in oak), after the grapes have been pressed. The second fermentation happens later on in the bottle. Fermenting in Oak can add further oak derived flavours and aromas such as nuts, wood, and toast.

• Malolactic fermentation (MLF) is an optional process (normally used) that transforms malic acid into lactic acid. MLF also influences the aromas and flavours by providing lactic flavours as well as lowering high acidity and creating a soft, creamy texture. Winemakers looking to create a fresh, crisp and fruity style of Champagne would avoid this process and only use stainless steel during both the fermentation and maturation process.

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• Clarification is the final process before bottling that ‘cleans’ the wine by removing impurities and ensuring the liquid is crystal clear. Wine makers can fine, filter or use centrifuging or crossflow filtration to achieve this. Lees (dead yeast cells that are left in the wine to add autolytic favours) are also removed at this stage. We are now left with ‘vins clairs’ or a ‘base wine’ which can now be used to blend and create a final liquid ready to bottle.