Capsule couronne

French · crown cap

The capsule couronne (crown cap) is the metal cap that seals the bottle and holds the bidule during second fermentation and ageing.1

The cap is fitted at tirage. It has to hold the pressure of the prise de mousse, about 6 bar at 20 °C in Champagne.2,1 The bottles themselves are designed to withstand 12 atmospheres.3

At dégorgement the crown cap is removed together with the deposit in the bidule.4 The wine is then dosed and closed with a cork (bouchon) and wire cage (muselet).5 See tirage and corking.

See also

BiduleGlossaryTirageMethodsBouchonGlossaryCork and wire cageMethods

Sources

  1. Union des Maisons de Champagne. Tirage or bottling the blended wine
  2. Comité Champagne (champagne.education). Fiche Élaboration du Champagne (FR) (2024-05)
  3. Union des Maisons de Champagne. Second fermentation (capturing the sparkle)
  4. Union des Maisons de Champagne. Disgorgement
  5. Union des Maisons de Champagne. Corking and muselage

Facts checked on 2026-10-19