Tirage

Tirage is the stage in traditional-method sparkling-wine production when the still base wine is bottled with a measured mixture of yeast and sugar, called liqueur de tirage, to initiate the second fermentation. The bottle is usually sealed with a crown cap during fermentation and subsequent lees ageing.

What the tirage mixture contains

The liqueur de tirage typically contains fermentable sugar, selected yeast and sometimes other permitted ingredients to support a controlled second fermentation. The exact formulation and dosage are determined by the producer and applicable production rules.

What happens after tirage?

1. The base wine is blended and prepared for bottling.
2. Liqueur de tirage is added and the wine is bottled.
3. The second fermentation takes place inside the sealed bottle, producing carbon dioxide and alcohol.
4. The wine ages on its lees, developing texture and aromas.
5. The bottles are riddled and disgorged to remove the yeast sediment.
6. Dosage may be added before the final closure is fitted.

Tirage versus dosage

Tirage initiates the second fermentation before the bottle is sealed for ageing. Dosage is the final addition made after disgorgement to adjust the wine’s sweetness and balance. They occur at different stages and serve different purposes.

Example: Champagne is bottled with liqueur de tirage so the second fermentation can create its characteristic bubbles.

Chef’s note: tirage is a technical production stage, not a sweetness category or a term for the final sugar addition.