Champagne Making

Champagne making became possible after inventing the cork. Fermenting wine was poured into the bottle and the produced carbon-dioxide stayed there until the ending of fermentation. The excrement was removed so that most of the gas remained.
Champagne is made from intensely fizzy wine: the suddenly setting temperature during the slow fermentation is exposed to falling, so the fermentation will not be complete and a certain amount of sugar content will remain. After a while, it is bottled and put into a warmer environment in order for the dormant wine yeasts to regenerate in the bottle and sponge on the sugar again. The carbon-dioxide gas has nowhere to escape during the fermentation process so it spreads in the wine as long as the bottle is not opened.
There are three well-known methods of champagne making. The Champagne Factory of Pécs only applies the classic „Methode Classique” or „Methode Champagoise” methods. During the process we set the acid level of the base wine, then we pour it into 1,5 litres (Magnum) bottles. It gets a cork similar to crown caps used for beer, then we put the bottles into piles. We ripen it on its excrement for 9 months from the filling under continuous control in the cellar. The champagne gets its final flavour after the removal of the excrement subsided during the years and the filtration. This process is called liqueuring but this word has nothing to do with the widely known liqueur.
There are two well-known methods of bottle fermentation according to the removal of the excrement and the used bottles.  
According to the traditional method that is used even today, the raw champagne is stored in a so called shaker stand, then after icing the excrement is fired from the bottle with the help of the loosening of the cork. This method can only be used where 0,75 litre bottles are applied because here the champagne is in the same bottle from the first filling until its release.
The other – used in the works of Pécs – is the flush-filter method where the champagne is poured into a tank closed by counter pressure from the bottles from where it is filled into the circulated bottles after filtering it in closed system.
There are champagnes fermented in tank, as well.

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 10% discount price is from the guide and from the Champagne cellar visiting with card.

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  • kulso2
  • kulso1
  • rendezveny
  • 033 Pincetura
  • 022 Pincetura
  • 061 Pincetura
  • 057 Pincetura
  • 031 Pincetura
  • 027 Pincetura
  • 021 Pincetura
  • 015 Pincetura
  • 059 Pincetura
  • 058 Pincetura
  • 051 Pincetura
  • 037 Pincetura
  • 017 Pincetura
  • 019 Pincetura
  • 007 pincetura
  • 0000RETUS
  • 2012-02-04 14.00.27