Settling the grape juice: a process that consists in
clarifying the grape juice immediately after pressing. After leaving the
sediment to settle for 12-24 hours, the juice is carefully transferred using a
decantation elbow. The care given during
settling means the producer can guarantee the subtlety and complexity of his champagne.
He thus can decide to carry out settling of the must by cold (4 to 8°C) or a
dynamic settling (centrifuge), to get purer juices and subtler and more complex
champagnes.
