Definition: Labelling (of champagne)

This stage is the final step before the wine is sold. The bottles, which have become damp from their time in the cellars and the various disgorging operations, are washed and dried before going to the labelling line, where they are successively fitted with: a plastic-coated aluminium (sometimes still tin) cap (or foil) that covers the cork and part of the neck;a collar, affixed to the base of the overcap; a label, or even a back label, stuck to the sides of the bottle; and sometimes a medallion or body band. Once adorned in this way, the larger bottles are sometimes wrapped in tissue paper or cellophane before being packed upside down in cases or boxes of 6 to 12 units for retail sale. These are palletised and held in place with plastic film for sale in supermarkets. They may also be packaged in a gift box or case, depending on the planned marketing operations. Some are shipped in traditional wooden crates. The creation of this now traditional packaging dates back to the last century, when the aim was to present exceptional wines in a manner befitting their status. The neck sleeve served to conceal any traces of lees that might remain in the neck of disgorged bottles. The ornamentation on the collar explicitly evokes the scarves, cords and other decorations that our ancestors liked to adorn themselves with. It aims to reflect the prestige and glory of these ancestors. The most classic labels still retain the ancient calligraphy once used to write the sacred name of the king, which was wrapped in scrolls out of respect. Under pressure from competition, and with the ever-improving skills of printers and marketing departments, over the years the packaging has become increasingly sophisticated and elegant, reflecting the image of the great wines of Champagne. As with other operations, labelling is more or less mechanised. Prestigious bottles are generally labelled by hand, due to their special shape and the small batches they represent. Standard bottles, on the other hand, are labelled at a rate of 900 to 8,000 bottles/hour on a production line comprising: a depalletiser that lines up the disgorged bottles; a bottle washer and dryer; a capsuler to apply the cap, a labeller to affix the various paper components of the label; a control station; a cartoner; and a carton palletiser. Throughout this perfectly regulated line, the slightest defect is detected and immediately eliminated.