Vintage Champagnes are made using grapes harvested in any specific year. It is a reflection of a single year with an exceptional harvest. The decision to create a vintage champagne is made by the Cellar Master following a tasting of the still wines. Appellation specifications require three years aging. Many Champagne Houses age for longer. The best vintage Champagnes are prized for their complex notes and sometimes, their investment potential, this derived mainly from there scarcity and amazing quality.
The Brut style is dry. Brut champagnes have a dosage of between 6 grams - 15 grams of sugar per litre. The dosage (sugar) is added after the second fermentation. This dictates the final sweetness of the champagne.
