Where do the bubbles come from?

The effervescence is a natural phenomenon, both fragile and complex.

The Champagne making process is characterize by two main fermentation:

1. The first fermentation allows to transform the juice of the grapes into wines.
2. The second fermentation corresponds to the “prise de mousse”. The aim of this process is to transform a still wine into a sparkling wine. To do that, we add sugar and yeast to the wine during the bottling.

These yeasts will grow in number and eat the sugar to produce alcohol, carbonic gas, etc, which will participate to the creation of effervescence and aromas

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