Bourbes

French · must sediment

Bourbes are the muddy deposit removed from must after settling (débourbage); in Champagne they go to distillation.1,2

Bourbes form during débourbage, when the must rests 12 to 24 hours and solid particles sink.1 The clear juice above them is racked off, which is soutirage.2

They join the other Champagne by-products sent to distillation: the pressed cake (aignes) and the final press juice, the rebêche.1,3 A small amount of sulphur dioxide is added to the must at this stage as an antiseptic and antioxidant.4 In Champagne settling is done before the must leaves the pressing centre.3 See débourbage.

See also

DébourbageMethodsDébourbageGlossarySoutirageGlossaryAignesGlossary

Sources

  1. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)
  2. Union des Maisons de Champagne. Pressing
  3. 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)
  4. Comité Champagne (champagne.fr). Settling

Facts checked on 2026-10-19