Recommended Reading is produced from Pinot Noir or Chardonnay grapes-- or a mix of the 2-- that are grown in the Champagne area of France according to strict rules. The grapes are gathered by hand and pushed entire into a juice called must.
Champagne is special in that a 2nd fermentation takes location inside the bottle, which is why champagne is also often called m�thode Traditionnelle. This gas is what offers champagne its signature fizz.
After the second fermentation, the champagne is aged for at least 15 months. Throughout this time, the red wine clarifies and the sediments settle to the bottom of the bottle. The champagne is then turned upside down so that the sediment is collected in the neck of the bottle.
Finally, the champagne is disgorged, indicating that the sediment is removed from the bottle. Once the sediment is gotten rid of, the champagne is corked and all set to be delighted in.