Pressing: Champagne vineyards are the only
ones where grape pressing is regulated. Indeed the entire and integral grape
harvest is pressed. Pressing is gentle and the grape juice obtained is
separated whilst being extracted. Champenois pressing is a reference for all
other vineyards. The first run juice obtained from pressing is the best. It composes
the cuvée, more acidic, that enables
to get a more sophisticated, elegant, delicate and complex champagne. The end
of pressing gives the taille, the tail grape juice, which is less acidic giving
heavier and coarser champagne. Certain
cellar masters carefully select the cuvée.
