Pressurage

French · pressing

Pressurage is the pressing of grapes. In Champagne it is done immediately after picking, on whole bunches, slowly and in separate fractions.1

Champagne presses work in loads called a marc, traditionally 4,000 kg of whole grapes.2,3 The juice is split into the cuvée (2,050 L) and the taille (500 L).2 The specification requires pressing to be gentle and progressive, with the juices kept apart.4

The last juice, the rebêche, must go to distillation.4 Grapes are not crushed first: see grappes entières. Pressing takes place in approved pressing centres.3 The whole step is described on the pressing page.

See also

PressingMethodsMarcGlossaryCuvéeGlossaryTailleGlossaryCuvée vs tailleStyles

Sources

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