Aignes

French · pressed grape residue

Aignes is the Champagne name for the pressed grape residue (marcs), which is sent to a distillery.1

Aignes are what remains in the press after pressurage. The word marc covers both this residue and the 4,000 kg press load.2,3

Distillation is also the destination of other by-products of Champagne making: the final press juice, the rebêche,4 and the bourbes left after settling.1 Each 4,000 kg load yields 2,050 L of cuvée and 500 L of taille; what is left of the grapes becomes aignes.3,1 The grapes go into the press as whole bunches, uncrushed.1 See pressing and débourbage.

See also

MarcGlossaryRebêcheGlossaryBourbesGlossaryPressingMethods

Sources

  1. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)
  2. Comité Champagne (champagne.education). Factsheet: Champagne making process (EN) (2024-05)
  3. Union des Maisons de Champagne. Pressing
  4. Cahier des charges de l'AOP « Champagne » - modifications approved by the INAO national committee on 11 September 2024 (national opposition procedure text) (2024-09-11)

Facts checked on 2026-10-19