The diversity of Champagne gives the winemakers a broad palette of base wines.
- Location / origin: Yellow Label unites wines from 50–60 different crus, or wine-growing villages, within the Champagne region in northeastern France. The champagne house is based in Reims.
- Climate & influences: The region experiences both oceanic and continental influences. Its northern location helps the grapes retain their natural acidity during ripening, an important foundation for champagne.
- Soil: The Champagne region features many calcareous soils, including chalk and marl. The porous chalk drains excess water while simultaneously holding a reserve that the vines can access during dry periods.
The base wines are made separately by grape variety and origin.
- Harvest & pressing: The grapes are harvested by hand and pressed as whole bunches. This careful processing helps keep the juice clear and preserves the fresh fruit aromas.
- Fermentation & blending: The first fermentation takes place in stainless steel tanks at 18 °C and lasts 8–10 days. The base wines are then blended with reserve wines from previous vintages, which provide extra depth and support the continuity of the house style.
- Second fermentation: After the addition of yeast and sugar, a second fermentation follows in the sealed bottle. The carbon dioxide created during this process remains dissolved in the wine and later forms the mousse.
- Bottle aging: The champagne matures for at least 30 months on the lees in the chalk cellars of Reims. This prolonged yeast contact contributes to the soft texture and aromas of brioche.
- Dosage & rest: After removing the yeast sediment, Yellow Label receives a dosage of 9 g/l. This is followed by at least 6 months of bottle rest, allowing the wine to further balance out.
The proportions vary per blend; each grape fulfills its own role.
- 50–55% Pinot Noir – Champagne: Provides structure, power, and depth.
- 28–33% Chardonnay – Champagne: Brings finesse and elegance.
- 15–20% Meunier – Champagne: Ensures roundness and a smooth connection between the other grapes.
