Débourbage à froid, or cold settling in English, is the process of inducing a rapid temperature drop of the must at 4-8 °C for a few hours or days, after pressing. This way, the must becomes very clear and clean and hasn’t been deprived of its organoleptic qualities and will develop further aromas. One of the early adopters of cold settling is Billecart-Salmon, but nowadays, other houses do it too, like Pol Roger.

If you want to learn more about the Champagne terroir and production process, and about the best Champagne houses and wines, check out my new Champagne Guide on Amazon.

cold settling
« Back to Glossary Index