Ageing on laths: ageing Champagne wines on the lees
of inactive yeasts, after the bottle fermentation and before disgorgement.
Autolysis (decomposition) of the inactive yeasts enhances the champagne, giving
it roundness and complexity. In the same way, the longer the ageing on laths
the finer the bubbles will be. The regulations specify following a minimum duration
for ageing on laths:
- 15 months minimum for non vintage champagne
- 3 years minimum for vintage champagne.
The producer decides the
duration of the ageing on laths, based on the type of champagne he wants to
obtain. When champagne is sold, this means the producer believes it has reached
its very best from an organoleptic point of view. Therefore, to appreciate it
fully, it should be consumed within 2 or 3 years.
