{"id":20360,"date":"2022-02-10T09:19:38","date_gmt":"2022-02-10T08:19:38","guid":{"rendered":"https:\/\/www.rimontgowineries.com\/blog\/?p=20360"},"modified":"2023-03-08T14:15:34","modified_gmt":"2023-03-08T13:15:34","slug":"el-metodo-champenoise","status":"publish","type":"post","link":"https:\/\/www.rimontgowineries.com\/blog\/es\/el-metodo-champenoise\/","title":{"rendered":"El M\u00e9todo Champenoise"},"content":{"rendered":"\n<p><strong>Por Juan Luis<\/strong> <strong>Vanrell<\/strong><\/p>\n\n\n\n<p>El <strong>M\u00e9todo <em>Champenoise<\/em> o Tradicional<\/strong> es el sistema cl\u00e1sico por el que se obtiene un vino espumoso a trav\u00e9s de una segunda fermentaci\u00f3n en el interior de una botella. Es la principal forma de producci\u00f3n de vinos espumosos en Champagne y comenz\u00f3 a emplearse a principios del siglo XVIII. Los pasos de esta manera de elaboraci\u00f3n son los siguientes:<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <strong>1\u00ba) Vendimia<\/strong>: El Comit\u00e9 Interprofesional del Vino de Champagne (CIVC) fija cada a\u00f1o la fecha de apertura de la vendimia para cada pueblo y para cada variedad. Toda la uva debe vendimiarse a mano, no permiti\u00e9ndose el uso de m\u00e1quinas vendimiadoras.<\/p>\n\n\n\n<p><strong>2\u00ba) Prensado<\/strong>: La uva se prensa entera (sin despalillar) y se realiza en un proceso muy suave y lento (de 3 a 4 horas).<\/p>\n\n\n\n<p><strong>3\u00ba) Fermentaci\u00f3n Alcoh\u00f3lica<\/strong>: El mosto obtenido tras el prensado es trasegado a los recipientes donde realizar\u00e1n la primera fermentaci\u00f3n.<\/p>\n\n\n\n<p><strong>4\u00ba) Ensamblaje (\u201cAsamblage\u201d)<\/strong>: El ensamblaje consiste en la combinaci\u00f3n de los distintos vinos base de la bodega.<\/p>\n\n\n\n<p><strong>6\u00ba) Embotellado y Tiraje<\/strong>: La efervescencia del vino aparece durante la segunda fermentaci\u00f3n y tiene lugar dentro de la botella. Para ello, a los vinos obtenidos tras el ensamblaje, una vez embotellados, se les a\u00f1ade el \u201cLicor de Tiraje\u201d, una mezcla de az\u00facar y levaduras. Las levaduras transformar\u00e1n el az\u00facar a\u00f1adido en alcohol generando el gas carb\u00f3nico.<\/p>\n\n\n\n<p><strong>7\u00ba) Toma de Espuma y Crianza<\/strong>: Una vez terminada la segunda fermentaci\u00f3n, las botellas se depositan en las bodegas de crianza, en posici\u00f3n horizontal (quince meses para los champanes sin a\u00f1ada y de tres a\u00f1os para los <em>millesim\u00e9s)<\/em>. Durante este tiempo se producir\u00e1 un doble efecto, por un lado, la \u201cToma de Espuma\u201d y, por otro lado, las levaduras provocar\u00e1n la aparici\u00f3n de aromas terciarios (panader\u00eda, boller\u00eda, brioche, frutos secos \u2026), aportando, a su vez, complejidad al vino.<\/p>\n\n\n\n<p><strong>8\u00ba) Removido (\u201cRemuage\u201d):<\/strong> Tras el periodo de crianza, se procede a girar las botellas llev\u00e1ndolas desde su posici\u00f3n horizontal hasta ponerla en posici\u00f3n \u201c<em>Sur Pointe<\/em>\u201d (cabeza abajo), con ello se consigue situar todo el dep\u00f3sito de l\u00edas (levaduras muertas) en el cuello de la botella. Esta operaci\u00f3n tradicionalmente se realizaba manualmente, sin embargo, hoy se realiza de forma mec\u00e1nica mediante los Gyropalette, que son contenedores computarizados que facilitan en mucho este trabajo.<\/p>\n\n\n\n<p><strong>9\u00ba) Deg\u00fcelle (\u201cDegorgement\u201d):<\/strong> Con el deg\u00fcelle se elimina el dep\u00f3sito acumulado en el cuello de la botella para dejar limpio el champagne. Se puede realizar de forma manual (\u201c<em>a la volee<\/em>\u201d) o sumergiendo el cuello de la botella en una soluci\u00f3n a unos -27 grados bajo cero.<\/p>\n\n\n\n<p><strong>10\u00aa) Dosage<\/strong>: El \u00faltimo paso del m\u00e9todo champenoise, antes de taponar la botella, consiste en rellenar con \u201clicor de expedici\u00f3n\u201d (mezcla de vinos de la bodega, az\u00facar e incluso licores) la p\u00e9rdida de vino tras el deg\u00fcelle. La cantidad de az\u00facar que aporte el licor de expedici\u00f3n determinar\u00e1 el tipo de champ\u00e1n: extra brut, brut, extra dry, seco, semi seco, dulce. Tras el <em>dosage,<\/em> las botellas se guardan durante un m\u00ednimo de tres meses antes de salir al mercado.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El m\u00e9todo Champenoise: un m\u00e9todo de  producci\u00f3n de vinos espumosos en Champagne que se remonta a principios del siglo XVIII. Se trata de un sistema cl\u00e1sico donde el vino realiza una segunda fermentaci\u00f3n. <\/p>\n","protected":false},"author":2,"featured_media":20362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3090],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El M\u00e9todo Champenoise: producci\u00f3n de espumosos | Rimontg\u00f3 Bodegas<\/title>\n<meta name=\"description\" content=\"El m\u00e9todo Champenoise: un m\u00e9todo de producci\u00f3n de vinos espumosos en Champagne que se remonta a principios del siglo XVIII.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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