MAKING OF CHAMPAGNE

After harvesting, the grapes are taken directly to the Press house. Low pressure is used in pressing, especially for the black grapes so that the skin does not colour the must. Veuve Clicquot has six pressing centres and presses 54% of its needs on its own premises. When it uses other presses, it supervises the whole champagne process.
The maximum authorised yield is 2,550 litres of must for a "marc" (4,000 kg of grapes), further divided into 2,050 litres of "cuvée" and 500 litres of "taille".