AGING EN TIRAGE

Aging en tirage is the process by which the cuvée is aged in the bottle after the second fermentation, in contact with the dead yeasts (see autolysis).

Aging en tirage allows the creation of autolyzed yeast flavors known as “gout de champagne” in the wine.

Non-vintage champagne must remain on lees for a minimum of 12 months althouth the best Houses keep them for 2-3 years or more. Vintage champagne must remain on lees for a minimum of 3 years but most Houses keep them for many more years. 

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