5 Mixture in the premix

In this vat, agitated in permanence, the ingredients, solid and liquid, are unites. The reaction leading to the development of the spiciness begins. The liquid mixture, generally made up of alcohol or wine vinegar, or the "vins de dégorgement" (wine removed from champagne during the second fermentation) depending upon the recipe, is commonly called verjuice. This stage lasts for 1 hour and a half.