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Champagne wholesale - import and export

Champagne wholesale - worldwide delivery

Anyone looking for a celebratory drink for special occasions, e.g. in a wholesaler for champagne, will certainly find what they are looking for in sparkling wine. But when is a sparkling wine a sparkling wine or a champagne? In contrast to sparkling or semi-sparkling wine, the carbon dioxide contained in the sparkling wine must not be artificially added according to the legal regulations, but must be created by a second fermentation. In addition, the alcohol content must be at least ten percent, the proportion of sulphurized acid must not exceed 185 grams per liter and the maximum bottle size is nine liters. A sparkling wine is subject to labelling, which means that the manufacturer, the nominal volume, the alcohol content and the taste must be stated on the label.

In order to produce a sparkling wine and give it a balanced taste, base wines with a sour base taste are mainly used. In Germany it is above all the Riesling, which with its fresh acidity is well suited for refinement through a second fermentation. In France, on the other hand, the Chardonnay is mostly used, while in Italy the sweeter and more aromatic Muscatel is in first place. There are also single-variety sparkling wines made in Germany, but mostly sparkling wines made from different grape varieties are used. In France, especially in Champagne, champagne, crémants and other sparkling wines are basically made from wines from several grape varieties. You can find many varieties of champagne in our champagne wholesale.

Production of sparkling wine

The choice of base wines from which the cuvée is made is decisive for the taste and quality of the sparkling wine. The must obtained from the grapes becomes wine through fermentation. After adding sugar and yeast, the wines combined to form the cuvée are brought to the second fermentation in bottles or barrels. During this process, the yeast breaks down the added sugar into alcohol and carbonic acid. To give the sparkling wine the desired sweetness, sucrose, grape must or wine is then added. There are three common manufacturing processes:

• Traditional bottle fermentation

  In the traditional bottle fermentation method, fermentation, shaking, disgorgement and sale all take place in the same bottle.

• Bottle fermentation using the Transvasier process

  In the case of bottle fermentation using the transvasation process, fermentation takes place in the bottle first, and then the bottle is decanted under counter-pressure for the purpose of filtration. After completion, the sparkling wine is bottled again.

• Large area/Charmat method

  By fermenting and storing in modern large-capacity tanks, larger quantities of identical sparkling wines can be produced.

Classified according to sweetness and taste

The information on the taste of sparkling wine is based on the sugar content. It should be noted that the classification refers to the so-called dosage. The dosage is a mixture of wine and sugar. It is added to the sparkling wine before it is corked and sold.
A distinction is made between the following flavors of sparkling wine:

• brut integral/ulta brut: dosage without sugar
• brut nature: sugar content below 3 g per liter
• extra brut: 0 - 6 grams per liter
• brut: less than 12 grams per liter
• extra dry: 12 - 17 grams per liter
• sec: 17 - 32 grams per liter
• demi-sec: 32 - 50 grams per liter
• doux: over 50 grams per liter

When serving, make sure that the sparkling wine is as fresh as possible, as prolonged storage usually leads to a loss of flavor and aroma. Opened bottles should be kept cool with a special closure and used up as quickly as possible. You should also serve the sparkling wine well chilled. Do not let the sparkling wine cool down too quickly, as this can also result in a loss of flavor and aroma.

Are you interested in champagne, sparkling wine or one or more of the more than 2,000 products in our range? Then don't hesitate to send us an enquiry! We look forward to providing you with champagne.