AOC Champagne
Appellation d’Origine Contrôlée governed by strict specifications: geographical boundaries, permitted grape varieties, yields, vinification methods, and aging duration. A guarantee of the authenticity and quality of Champagne.
Glossary
Welcome to the Champagne glossary by Succul’, an online wine merchant dedicated to Champagne winegrowers.
Complete Champagne glossary: master the essential terms to better choose your cuvées and savor every bottle: grape varieties, dosage, terroirs, vintages, traditional method.
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A B C D E F G J L M P R S T V
A
Assemblage
The art of combining several base wines from different grape varieties, vineyards, or vintages to create a harmonious and balanced Champagne. Each winemaker creates a signature style of assemblage unique to their house.
See also: Blended Champagnes
Autolysis
A natural phenomenon during lees aging: the yeast cells break down and release compounds that impart aromas of brioche, hazelnut, and toasted bread, as well as a creamy texture.
B
Bâtonnage
Reintroducing fine lees into suspension during aging to add roundness, volume, and complexity to the wine. This practice is more common in barrels or demi-muids.
Blanc de Blancs
Champagne made exclusively from white grapes, generally Chardonnay. Profile: finesse, tension, citrus, white flowers. Perfect as an aperitif or with seafood.
Blanc de Noirs
Made exclusively from white-juiced black grapes (Pinot Noir, Pinot Meunier). A fuller-bodied, more wine-like profile; superb with roasted poultry or dishes with strong character.
Biodynamics
An agricultural approach that aims to enhance the vitality of the soil and plants by following lunar and planetary cycles. It uses natural preparations and excludes chemical inputs. It produces highly energetic wines with a strong expression of terroir.
Organic
Environmentally friendly viticulture: no synthetic chemicals or artificial fertilizers. The “AB” certification guarantees compliance with these specifications in Champagne and elsewhere.
Brut / Extra Brut / Brut Nature
Terms related to dosage (sugar added after disgorgement): Brut Nature 0–3 g/L, Extra Brut 0–6 g/L, Brut up to 12 g/L. This has a direct impact on the perception of sweetness and balance.
C
Caudalie
A unit of measure for the persistence of aromas on the palate: one caudalie is equal to one second. The higher the number of caudalies, the longer and more complex the wine.
Vine
The base of the vine from which shoots, leaves, and bunches grow. Each vine carries the characteristics of the grape variety and the terroir in which it is rooted.
Grape variety
A type of grape. The pillars of Champagne: Chardonnay (finesse), Pinot Noir (structure), Pinot Meunier (roundness). Assemblages play on their complementary qualities. Alongside these three main varieties, Arbane, Pinot Blanc, Pinot Gris, and Petit Meslier are among the other varieties permitted in Champagne.
Cochelet
A traditional celebration marking the end of the harvest in Champagne. A convivial occasion shared by winegrowers and harvesters.
Crémant
Sparkling wine made using the traditional method but outside Champagne (Burgundy, Alsace, etc.). Less prestigious by appellation, it often offers excellent value for money.
Cuvée
A specific production from a domaine or house. Each cuvée expresses a terroir, an assemblage, and a stylistic intention (non-vintage Brut, vintage, parcel-based, prestige, etc.).
Côteaux Champenois
An appellation designating still (non-sparkling) wines produced in Champagne, whether red, white, or rosé. Often made from micro-parcels and vinified as terroir wines.
Crus
Champagne villages classified according to the quality of their terroir. Grands Crus and Premiers Crus are the highest-rated, reflecting the diversity of Champagne soils.
D
Débourbage
A clarification step for the must after pressing: solid particles are removed before fermentation to produce a purer, more elegant wine.
Disgorgement
The expulsion of the concentrated yeast deposit from the neck after riddling. This precedes dosage. The disgorgement date indicates the freshness of the bottle.
Demi-muid
A large-capacity wooden barrel (approximately 600 L) used for aging. It offers gentler oxygen and wood contact than traditional barriques.
Dosage (dosage liqueur)
The addition of a liqueur (wine + sugar) after disgorgement. This determines the category (Brut Nature, Extra Brut, Brut, Demi-sec, etc.). It aims to balance tension and lusciousness.
E
Effervescence
The finesse and persistence of the bubbles: an indicator of the quality of production and aging. Delicate effervescence often indicates long lees aging.
Lees aging
Aging the wine on its lees after the second fermentation. It adds texture, aromatic complexity, and stability. It is closely linked to autolysis.
F
Alcoholic fermentation
The conversion of sugars into alcohol and CO₂ by yeast. This produces the base wine that will later be made into Champagne.
Malolactic fermentation
The conversion of malic acid into lactic acid. It softens the acidity and adds buttery notes. Some winegrowers block it to preserve tension.
Filtration
The process of clarifying the wine by removing impurities and residual yeast. It stabilizes the wine before bottling.
Franc de pied
A vine that has not been grafted onto an American rootstock. Very rare since the phylloxera crisis, it expresses the original terroir with singular intensity.
G
Grand Cru / Premier Cru
The classification of Champagne villages. Grands Crus (e.g., Avize, Aÿ, Ambonnay) and Premiers Crus express exceptional terroirs.
J
Jeroboam
A 3-liter Champagne bottle, equivalent to four standard bottles. A prestigious format, ideal for aging and major celebrations.
L
Yeast
The microorganism responsible for alcoholic fermentation. In Champagne, some yeasts are indigenous (naturally present), while others are selected for their aromatic consistency.
Lees
Yeast deposits at the bottom of bottles or vats after fermentation. Prolonged contact enriches the wine with aromas and texture.
Lieu-dit
A small parcel precisely named within a village, with its own microclimate and soil. Parcel-based Champagnes express its uniqueness.
M
Magnum
A 1.5-liter Champagne bottle, equivalent to two standard bottles. A prestigious format, ideal for aging and major celebrations.
Vintage
Champagne from a single year deemed remarkable. Rarer, it strongly expresses the signature of the vintage and the terroir.
Montagne de Reims / Côte des Blancs / Vallée de la Marne / Côte des Bar
The great regions of Champagne. Each imparts its own identity: the tense chalk of the Côte des Blancs, the power of the Montagne de Reims, the fruitiness of the Marne, and the character of the Côte des Bar.
P
Trellising
A vine-training technique consisting of tying shoots to wires. It facilitates aeration, photosynthesis, and even ripening of the bunches.
Second fermentation
The second fermentation in the bottle, triggered by the tirage liqueur. It creates the effervescence and pressure characteristic of Champagne.
Pressing
The gentle extraction of juice. The first juice (the cuvée) is the purest; the subsequent pressings are more structured. Pressing determines the finesse and clarity of the base wines.
R
Rebèche
The last juice from pressing, richer in solid matter and not used for Champagne. It must be distilled or used for other purposes.
Perpetual reserve
A continuous aging system inspired by solera: each year, part of the wine is racked off and replaced with the new harvest. It guarantees continuity of style and aromatic complexity.
Riddling
The progressive rotation and tilting of bottles to bring the deposit down into the neck. Today, this is often mechanized using a gyropalette.
Blended rosé / Saignée rosé
Assemblage: the addition of still red Champagne wine. Saignée: short maceration of black grapes. Two methods, two styles of rosé.
S
Solera
Perpetual aging inspired by sherry: the blending of several vintages to smooth out variations and guarantee continuity of style.
Sur latte
A term referring to bottles that age horizontally in the cellar, on slats, before disgorgement.
T
Pruning
Winter work involving the cutting of canes to control production and balance the vine. In Champagne, regulated pruning methods (Chablis, Cordon de Royat, Guyot, Vallée de la Marne) influence yield and ripeness.
Terroir
The interaction of soil, climate, and exposure. Terroir determines the aromatic personality and structure of Champagne.
Tirage
The addition of the tirage liqueur (wine, sugar, yeast) to the still wine before bottling to trigger the second fermentation.
V
Harvest
Manual harvesting is mandatory in Champagne to preserve the integrity of the berries and the purity of the juices. The harvest calendar influences the balance between sugar and acidity.
Aging
Aging period in the cellar after disgorgement: a minimum of 15 months for a non-vintage Brut, 36 months for a vintage. The best winegrowers far exceed these timeframes to develop greater complexity.
L'abus d'alcool est dangereux pour la santé, à consommer avec modération. Interdiction de vente de boissons alcooliques aux mineurs de moins de 18 ans.
La preuve de majorité de l'acheteur est exigée au moment de la vente en ligne.
Code de la santé publique Art. L.3342 et L.3353-3.