Tirage
In traditional method sparkling wine production, the addition of a mixture of wine, yeast, and sugar (liqueur de tirage) to a base wine before it is sealed in bottle to trigger the second fermentation.
In depth
Tirage is the bottling phase of traditional method (méthode champenoise) sparkling wine production. The base wine (vin de base), usually low in alcohol and high in acidity, is blended (assemblage) and then filled into bottles with a small addition of liqueur de tirage — a mixture of the same wine, cane sugar, and a selected yeast strain.
The sealed bottle undergoes a second fermentation, during which the yeast convert the added sugar into approximately 1.2–1.3% additional alcohol and 5–6 bar of CO₂ pressure. This CO₂ dissolves into the wine, creating the bubbles.
After fermentation, the wine rests on its lees (the dead yeast from the second fermentation) for the mandatory ageing period: 15 months minimum for NV Champagne, 36 months for vintage. This lees contact is what produces the characteristic autolytic (brioche, toast, biscuit) aromas.
After ageing, the yeast sediment is removed by riddling and disgorgement.
Related exam topics
Frequently asked questions
- What is the liqueur de tirage?
- The liqueur de tirage is the mixture added to base wine at tirage to trigger the second fermentation in bottle. It contains: the base wine itself, cane sugar (typically 24 g/L — enough to produce the desired pressure), a selected yeast strain, and sometimes a fining agent (bentonite) to help the yeast sediment compact during riddling. The precise sugar level in the liqueur de tirage determines the final pressure in the bottle.
Practise questions on this topic
Use Vinlecta to practise exam-style questions that test your knowledge of tirage and related topics.