I faint…Champagne!
We’re often asked what distinguishes Champagne from other wines, Crémant and sparkling wines. Here are the essential points.
« Il n’est Champagne que de la Champagne »
« There is Champagne only from the Champagne Region”
First of all, the 1927 law defining the production area of the AOC says it very clearly:
“There is only Champagne of the Champagne”.
Champagne is an “Appellation d’Origine Contrôlée” (AOC). An AOC is an official identification sign that links a product to its geographical origin and subjects it to strict production and elaboration rules.
Defined by law, the area of production of the Champagne appellation covers 34,000 ha. Located in France about 150 kilometres north east of Paris, it includes 319 Crus (villages) divided into four major regions: the Montagne de Reims, the Vallée de la Marne, Côte des Blancs and Côte des Bars. The vineyard has nearly 281,000 plots.
The region benefits from a continental climate, characterized by cold winters and warm but moderate summers. Its exceptional terroir – a thick layer of chalk, limestone and clay deposited by the ocean 200 million years ago – plays a crucial role in the quality of the grapes, giving rise to a wine whose renown has conquered the planet Earth.
To be eligible for the appellation “Champagne” the Champenois winegrowers must follow very strict rules, which make the prestige of “Champagne”. The main rules of the DOC Champagne are:
- geographical area strictly delimited
- 7 grape varieties
- a yield limitation in terms of per hectare determined each year before the harvest
- exclusively manual harvesting
- a yield limitation at pressing
- a minimum degree of alcohol in potency
- a second fermentation in bottles
- a maturation on lees – 15 months minimum for non-vintage, 3 years for vintage.
The Champagne grape varieties
Champagne is mainly made from three grape varieties: Pinot Noir, Pinot Meunier and Chardonnay.
• Pinot Noir, grown on about 38% of the Champagne’s wine-growing area, gives structure and power to the champagne.
• Pinot Meunier, which accounts for about 32% of the vineyard, offers roundness and fruitiness.
• Chardonnay, which occupies about 30% of the vineyard, brings finesse and elegance to champagne.
Champagne-making: five steps
1. The harvest and first fermentation
The harvest in Champagne is exclusively manual to preserve the integrity of the grapes. After harvesting, the grapes are pressed gently. The juice obtained, called “must”, undergoes a first fermentation and turns into wine.
2. Blending
Blending is a crucial step in the creation of champagne. It is a matter of mixing different basic wines from different grape varieties, terroirs and years of harvest. This stage determines the style and quality of champagne. Except for vintage champagnes, which are only one year old.
3. The second fermentation and the “Prise de mousse” (foaming)
The blended wine is bottled with the addition of yeast and sugar, triggering the second fermentation. This takes place in the bottle, producing carbon dioxide and creating champagne’s famous bubbles.
4. Ageing
The bottles are then stored in cool and moist cellars of the region for an aging of at least three years. In fact, often more. This process allows the champagne to develop its aromatic complexity.
5. Riddling and disgorging
After aging, the bottles are stirred to collect yeast deposits in the neck of the bottle. The disgorgement consists of removing these deposits, leaving the champagne clear and ready to be consumed.
Champagne, with its complex manufacturing process and unique terroir, is more than just a sparkling wine. It is the fruit of a unique land, an ancient Ocean, ancestral know-how, tradition and passion that are perpetuated through generations. Each bottle of champagne is a celebration of excellence and a tribute to the richness of its terroir.
It is thanks to this 200 million year old history that Champagne has become a symbol of Celebration and Refinement, a sparkling wine unique in the world.
Alfred de Vigny, a French poet, said it nicely in a short verse:
“Dans la mousse d’Aï luit l’éclair d’un bonheur.”
“In the foam of Aï shines the lightning of happiness”.
