activity. This yeast has been enriched during the weeks spent in the cellars and releases various absorbed elements, which make up the secondary products of fermentation.

      After eight to ten months, the autolysis phase starts. Little by little, the yeast dies, bursts and turns into lees, which very slowly enrich the wine with amino acids, proteins and volatile substances. Thus, they provide the wine with its complexity of aromas and a finesse in its sparkle. This phase requires patience. It is the awakening of the wine, which throughout this period has been enriched with aromas and flavours. This period of work for the wine is a fundamental and specific stage in the Champagne method, as with the pressing and the blending. It is the union of these processes and the know-how that ensure the consistency and quality of a wine from Champagne. This shows the significance of the work accomplished by the AVC, one part of the skilful continuity of the Champagne Method.

      The rules governing the "Champagne" appellation impose a minimum period in the cellars before the wine is marketed. This time period is fifteen months for non-vintage blends and three years for vintage wines, starting from the bottling date. Finally, the National Institute for the Origin of Appellations (INAO) carries out an analysis and a 'tasting of acceptance' before awarding a certificate of controlled origin.

Ageing Vidéo 1'00 min

In practice, most wine-makers age their wines much longer than the minimum imposed time period. The non-vintage blends are usually kept in the cellars for eighteen to twenty-four months, the vintage wines are aged from three to five years and the prestige wines from five to seven years or even longer.

      The wine-maker's choice depends on the type of blend. Meunier ages more rapidly than Chardonnay but the latter is livelier and more suited to the style of wines that the Houses wish to market.