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. Related Posts Interview With Didier Depond President of Salon and Delamotte June 26, 2022 Delamotte Blanc de Blancs NV Gets 95 Points (and Brut Gets 94) at Sandiego Wine Challenge 2022 April 1, 2022 Besserat de Bellefon Wins 3 Gold Medals with Brut, Rosé, and Blanc de Blancs March 23, 2022
Delamotte Blanc de Blancs NV Gets 95 Points (and Brut Gets 94) at Sandiego Wine Challenge 2022 April 1, 2022