Aging: a concept specific to each vintage and personal
Although aging is a process common to all champagnes, it is not the same for each vintage. As a reminder, a champagne must spend a minimum of 15 months in the cellar before it can be considered as such. Several factors thus influence aging and contribute to making it what it is: an exceptional product.
In short, aging promotes the development of organoleptic properties and then tertiary notes: evolutionary notes whose appearance requires aging for 4 to 5 years in the cellar. Aged in good conditions, the champagne will then develop tertiary notes reminiscent of wood, vanilla or even toast. Thus, the blend is one of the factors influencing this aging, it is dictated by the style sought for the vintage. Let us specify that this varies according to the grape varieties used: at first, the chardonnay evolves towards notes of juicy white fruits such as peach or pear. Then, these notes transform to evoke butter, pastry. In addition to the blend, the year of harvest is also not unrelated to the evolution of champagne. It will then be the characteristics of the year that will dictate its aging: both the aging potential and the aromatic molecules called the must matrix.
Thus, several factors act directly on aging including: – The assembly – Aging conditions – The year of harvest and its characteristics – The draw capsule
Finally, it is the pressure that will play a role. This is evidenced by the particular evolution of the aging aromas of the Blanc de Blancs demi-mousse.
Even when framed by a search for style, the aging period itself has no standard. Once the desired style is obtained, it continues to evolve when a vintage is kept in the right conditions.
