Chaptalisation in champagne is the addition of sugar to the fermenting must, necessary to have a base wine with a maximum alcohol level of 11% after the first fermentation, when the amount of natural sugars in the grapes at harvest is insufficient.
Chaptalisation in champagne is the addition of sugar to the fermenting must, necessary to have a base wine with a maximum alcohol level of 11% after the first fermentation, when the amount of natural sugars in the grapes at harvest is insufficient.
