The grapes are harvested at the optimal time to ensure the perfect balance of flavors and acidity. Once the grapes are harvested, they are gently pressed to extract the juice, which is then fermented in stainless steel tanks. After the initial fermentation, the wine is bottled along with a mixture of yeast and sugar, known as the liqueur de tirage. This addition triggers a second fermentation, which creates the bubbles in the champagne.
The bottles are then aged for a specific period, allowing the wine to develop complexity and character. During this aging process, the bottles are stored horizontally in cool cellars, which helps to preserve the freshness and quality of the champagne.
Once the aging process is complete, the bottles undergo a series of steps to remove the sediment that has formed during the second fermentation. This process, known as riddling or remuage, involves gradually tilting and rotating the bottles to encourage the sediment to settle in the neck of the bottle. The sediment is then removed through a process called disgorgement, where the neck of the bottle is frozen, and the sediment is expelled through the pressure of the carbon dioxide in the bottle.
After disgorgement, a small amount of wine, known as the dosage, is added to the champagne to balance the flavors and sweetness. This dosage can vary depending on the desired style of the champagne, ranging from very dry (brut nature) to sweet (doux).
The final step in the production of Wycliff champagne is the corking and labeling of the bottles. Each bottle is carefully corked and labeled with the Wycliff branding, representing the dedication and craftsmanship that went into creating the sparkling wine.