What process related to Méthode Champenoise significantly contributes to Champagne's higher cost?
Answer
Riddling and disgorging each bottle individually
The inherent expense associated with Champagne production stems largely from the labor and time commitment demanded by the Méthode Champenoise. After in-bottle fermentation, the spent yeast sediment must be removed. This is done through a physical process where bottles are gradually tilted neck-down (riddling) and then the solidified lees plug is expelled (disgorging). This meticulous handling of every individual bottle, combined with the necessity for extended cellar aging—often years for non-vintage Champagne—involves significant labor costs and requires substantial cellar real estate, all contributing to Champagne's substantially higher final price point compared to Charmat-method wines.
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