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Le Champagne

The Champagnes selected for their value for money, the finesse of the effervescence and the intensity of the aromas.
Champagne 100% Producer, Harvester, Handler

A set of rules to follow

An AOC also sets out all the production conditions that define the identity of this product:

• Planting rules
• Rules of viticulture
• Harvest rules
• Pressing rules
• rules at each stage of the development process
• Dressing rules

The rules of the AOC Champagne are very strict

The main rules of the AOC Champagne are:

• A strictly demarcated area.
• Authorized grape varieties: Chardonnay, Pinot Noir, Meunier, Pinot Blanc, Pinot Gris, Arbane, Petit Meslier
• Pruning of the vines: Royat, Chablis, Guyot, Marne Valley.
• Limitation of the yield of grapes per hectare.
• Pressing yield.
• Minimum degree of alcohol in potency, at harvest.
• Second fermentation in bottles and maturation on lees for a minimum of 15 months for non-vintages, 3 years for vintages.

These rules are continuously optimized

Further steps have been taken to further improve quality, including:

• 1978: Height, spacing and density of the plantings (high density of 8,000 vines/ha resulting in a low load of grapes per plant, guarantee of optimal quality), management method and pruning system.
• 1,984: Ban on bottling wines before 1 January following the harvest.
• 1991: Compulsory approval of pressing centres.
• 1993: Pressing yield of 160 kilos per 102 litres (instead of 150 kilos previously)

Source: champagne.fr