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Abrau Durso produces champagne:

Champenoise method

Genuine Champagne is traditionally prepared using the Champenoise method. The method of secondary fermentation in bottles, which was created by French vintners, the inventors of champagne, is an extremely complicated and quite long process, which includes numerous unique procedures: assemblage (mixing a proprietor’s composition of still wines already made), remuage (convergence of the lees towards the cork), degorgage (skilfull removal of the lees without losing any of precious contents).
In Russia only with us at Abrau Durso has the full production cycle been created and adjusted, which allows us to vouch for the quality of each bottle.
Imperial, Victor Dravigny and Abrau-Durso Classic are produced using the Сhampenoise Method.


From the grapes harvested we produce still wine. Cuvee, grape juice from the first pressing, becomes the basis for the best champagne.
At Abrau Durso we carefully ensure that not a single drop of the priceless liquid is ever lost. And so we harvest our grapes only by hand, in special, small boxes so as not to crush the delicate bunches. It is labour-intensive, but the result makes it worthwhile.


To improve the quality of sparkling wines and create a unique flavour we carry out Assemblage (from the French) — a process of marrying wines from different harvests before laying them down in bottles to mature. In Champagne Pinot Noir, Pinot Meunier, and Chardonnay are blended, but in Abrau Durso we have the possibility of also using other varieties, for example, Riesling or red Cabernet-Sauvignon.
Assemblage — is a high art, the business of specialists of the highest level, such as the hereditary sparkling wine makers of Abrau Durso, who are capable of unerringly selecting the requisite composition.

Three-year maturing in tunnels

We pour the still wine into bottles and send them for three-year maturing in mountain tunnels, where it gradually becomes sparkling… The tunnels are long vaults in which the champagne wine is laid down and matures.
The unique Abrau Durso mountain tunnels were created in the 19th century by Prince Golitsyn, and in the Soviet period completed by subway builders, with an area of two football pitches and attaining a depth of 60 metres.


At the end of the three-year maturing to collect the organic sediment at the cork we carry out Remuage (from the French) — we place the bottles in pupitres at an angle with the neck pointing downwards.
The Abrau Durso remuagers have to possess the accuracy of watchmakers: the technique requires them to turn the bottles each day by 7.5 minutes, if you look at the bottles like a clock face.
The pupitre is a special rack with holes to support the bottles at the required angle. In the tunnels of Abrau Durso, which are unique in terms of their area, the pupitres can store up to 10 million bottles of superlative wine at the same time.


Degorgeage (from the French for throat – gorge) means removal of the sediment which collects around the cork in the process of remuage. The bottle necks, together with the sediment, are frozen. A craftsman, having carefully removed the clip, opens each bottle, and the cork with the sediment flies out at high speed.
Here at Abrau Durso unique expert degorgers work, the only representatives of this profession in Russia. And almost the only degorgers in the world who are members of the fairer sex.

Stoppering the bottles

The process is completed by the final stoppering of the bottles with the help of a wire muselet.
The muselet (from the French museler – “to put a muzzle on,”) is a special wire bridle which holds the cork in the necks of the bottles. The standard length of a muselet is 52 centimetres. According to legend this is the length of wire which Josephine Clicquot removed from her corsage to twist into a cork stopper.

Charmat Method

Charmat is a method of champagne production in tanks. Its difference from the classic method of champagne production is the fact that secondary fermentation takes place not in bottles over the course of several years, but in large, hermetically sealed tanks over one or two months. Today the Charmat method is used in almost all countries which produce sparkling wine.
In Russia, it was at Abrau Durso that this method was first used and improved on by Frolov-Bagreyev. And today our tank plant continues to gratify admirers with impeccable sparkling wine.
The Charmat method is used to produce: Russian Champagne, Abrau.