Sur lattes

French · on slats

Sur lattes describes bottles lying horizontally on wooden slats during second fermentation and ageing; the OIV calls this "placing in stacks".1,2,3

The stacking itself is called entreillage.1 Lying sur lattes, the wine ages on its lees, and yeast autolysis begins within about three months.2 Champagne requires at least 15 months from tirage for non-vintage and 36 months for vintage.4

At the end of remuage the bottles stand sur pointe, neck down.5 Champagne cellars are kept at a steady 9-12 °C.1 See vieillissement sur lies and ageing on lees.

See also

EntreillageGlossaryVieillissement sur liesGlossaryAgeing on leesMethodsSur pointeGlossary

Sources

  1. Union des Maisons de Champagne (UMC). Second fermentation: capturing the sparkle
  2. Union des Maisons de Champagne (UMC). The slow awakening of the aromas
  3. OIV International Code of Oenological Practices, II.4.2 Second fermentation in bottle (II.4.2.1-II.4.2.6)
  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)
  5. Union des Maisons de Champagne. Pointage, remuage (riddling) and dépointage

Facts checked on 2026-10-19