{"id":2001,"date":"2024-03-19T15:19:00","date_gmt":"2024-03-19T14:19:00","guid":{"rendered":"https:\/\/www.centinari.it\/?p=2001"},"modified":"2025-05-13T13:04:46","modified_gmt":"2025-05-13T11:04:46","slug":"remuage-franciacorta","status":"publish","type":"post","link":"https:\/\/www.centinari.it\/en\/remuage-franciacorta\/","title":{"rendered":"Remuage \/ Franciacorta: an art touch"},"content":{"rendered":"\n<p>Today\u2019s in-depth analysis concerns one of the most\u00a0<strong>fascinating operations<\/strong>\u00a0of the production process:\u00a0<strong>remuage<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What do we mean by remuage?<\/strong><\/h2>\n\n\n\n<p>The word&nbsp;<strong>comes from the French language<\/strong>&nbsp;and literally means &#8220;<strong><em>shaking<\/em><\/strong>&#8220;. This process was born in France in the 19<sup>th<\/sup>&nbsp;century as part of the production of Champagne. It was then adopted in the same way by all the other producers of sparkling wines through the Classic Method.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>When does the remuage take place?<\/strong><\/h2>\n\n\n\n<p>During the Classic Method, the&nbsp;<strong>aging<\/strong>&nbsp;takes place after the second fermentation of the wine in the bottle. This is a phase of the production process in which the&nbsp;<strong>bottles<\/strong>&nbsp;remain in a&nbsp;<strong>horizontal position<\/strong>&nbsp;for a long time, in&nbsp;<strong>contact<\/strong>&nbsp;with the&nbsp;<strong>yeasts<\/strong>.<\/p>\n\n\n\n<p>These bottles contain exhausted sediments and lees, solid residues from fermentation.<\/p>\n\n\n\n<p>As the end of aging approaches, the&nbsp;<strong>remuage<\/strong>&nbsp;takes place, a&nbsp;<strong>technique<\/strong>&nbsp;designed specifically to&nbsp;<strong>encourage the collection and subsequent elimination<\/strong>&nbsp;of&nbsp;<strong>lees<\/strong>&nbsp;or solid deposits.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.centinari.it\/assets\/img\/Remuage.webp\" alt=\"\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How is Remuage done?<\/strong><\/h2>\n\n\n\n<p>The&nbsp;<strong>remuage&nbsp;<\/strong>is the operation which&nbsp;<strong>consists<\/strong>&nbsp;in&nbsp;<strong>placing&nbsp;<\/strong>the&nbsp;<strong>bottles&nbsp;<\/strong>in an&nbsp;<strong>oblique&nbsp;<\/strong><strong>or vertical<\/strong>&nbsp;position, with the&nbsp;<strong>neck of the bottle facing downwards<\/strong>, in such a way as&nbsp;<strong>to push<\/strong>&nbsp;and&nbsp;<strong>collect the sediments in the neck itself<\/strong>, facilitating their removal.<\/p>\n\n\n\n<p>Traditionally, the operation used to be carried out by hand. The bottles, placed on&nbsp;<strong>wooden&nbsp;<em>pupitres<\/em><\/strong>, i.e. &#8220;triangular&#8221; or inverted &#8220;V&#8221; structures made up of tables full of holes where the wine could be stored, were&nbsp;<strong>turned by 1\/8<\/strong>&nbsp;or&nbsp;<strong>1\/4<\/strong>&nbsp;by the&nbsp;<strong>remueur<\/strong>&nbsp;starting from a&nbsp;<strong>mark made<\/strong>&nbsp;with the&nbsp;<strong>chalk<\/strong>&nbsp;on the&nbsp;<strong>base<\/strong>&nbsp;of the&nbsp;<strong>bottle<\/strong>.<\/p>\n\n\n\n<p>Today the&nbsp;<strong>operation<\/strong>&nbsp;is developed&nbsp;<strong>automatically<\/strong>&nbsp;in most wineries with the aid of an&nbsp;<strong>automatic remueur<\/strong>&nbsp;that operates all day. This allows the remuage&nbsp;<strong>time<\/strong>&nbsp;to be&nbsp;<strong>reduced<\/strong>&nbsp;from 6 weeks to 1,&nbsp;<strong>without<\/strong>&nbsp;<strong>reducing<\/strong>&nbsp;the&nbsp;<strong>quality<\/strong>&nbsp;of the&nbsp;<strong>wine<\/strong>&nbsp;produced.<\/p>\n\n\n\n<p>At the end of this process, the deposit will be completely accumulated in the neck of the bottle, which is thus ready for the next phase:&nbsp;<strong><em>d\u00e9gorgement<\/em><\/strong> <strong>or disgorgement<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today\u2019s in-depth analysis concerns one of the most\u00a0fascinating operations\u00a0of the production process:\u00a0remuage. What do we mean by remuage? The word&nbsp;comes from the French language&nbsp;and literally means &#8220;shaking&#8220;. This process was born in France in the 19th&nbsp;century as part of the production of Champagne. It was then adopted in the same way by all the other [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":1286,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[45,43,1],"tags":[],"class_list":["post-2001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fairs","category-franciacorta","category-news-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Remuage \/ Franciacorta: an art touch | Centinari Franciacorta<\/title>\n<meta name=\"description\" content=\"Remuage \/ Franciacorta: an art touch\" \/>\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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