ALL OUR CHAMPAGNES

Champagne is a sparkling wine produced exclusively in France, with a single vineyard located around a hundred kilometres east of Paris. Its 34,000-hectare production area has been tightly controlled since 1927, covering 319 communes known as crus.

THE ORIGINS OF CHAMPAGNE

The origins of Champagne go back to the time of the Gauls, when the Rhèmes, great fans of the wine, settled in the Champagne region of today. It has been proven that there were already domestic vines in the 1st century AD. Over the centuries, Champagne gained its letters of nobility: with the baptism of Clovis it became ‘the wine of Kings’, with the monk Dom Pérignon and Frère Oudart, the discovery of blending and pressing or the advent of the cork stopper and the reinforced format of the champagne bottle we all know. From the 18th century onwards, champagne icons began to appear: Ruinart, Moët, Vander-Veken, Delamotte, Dubois, Veuve Clicquot, Heidsieck and many others! Subsequently, winemaking techniques were improved and even revolutionised, with certain discoveries naturally finding their place in the complex process of creating a great champagne. In 1898, the AVC (Association Viticole Champenoise) was created, followed by the Comité interprofessionnel du vin de Champagne in 1941 by winegrowers and larger Champagne houses to protect Champagne's heritage using the American rootstock system. Several important dates: 1936, the year in which the Champagne AOC was recognised; 2003: Champagne became the first wine-growing region to achieve a carbon footprint; 2015 when the Coteaux, Maisons et Caves de Champagne were listed as a UNESCO World Heritage Site in order to protect, among other things, the superb chalk pits.

CHAMPAGNE PRODUCTION

The Champagne production cycle begins with manual harvesting, with yields strictly controlled by the regional committee and the INAO, and varying from year to year. After harvesting, each grape variety and cru is pressed separately, in two stages: the ‘cuvée’ for the first juices, then the ‘taille’ for the rest. The freshly pressed juice receives a small dose of SO2 before settling, which separates the solids from the liquids. Fermentation then begins, firstly alcoholic, then possibly malolactic, depending on the winemaker's choice.The méthode champenoise, or traditional method, continues with the blending of wines from the first fermentation, guaranteeing a balanced blend and a consistent style. A second fermentation in the bottle, activated by the addition of a liqueur de tirage, creates the effervescence. The wine then matures on its lees, adding complex aromas. The bottles undergo riddling to concentrate the sediment in the neck, followed by disgorging to expel it. Finally, the dosage adjusts the sweetness before the bottles are corked, ready for marketing.

GRAPE VARIETIES AND TYPES OF CHAMPAGNE

Champagne is generally made from three main grape varieties: Pinot Noir, a black-skinned variety that adds body and structure; Pinot Meunier, another black variety that adds fruitiness and freshness; and Chardonnay, a white variety that adds finesse, elegance and lightness.
Champagne comes in a variety of styles, each with its own unique characteristics. Champagne Brut, a must, is versatile and suitable for all occasions, whether it's a blended or single-varietal wine, containing less than 12g of sugar per litre. Champagne Blanc de Blancs, made exclusively from white grapes, notably Chardonnay, offers a finesse marked by floral and citrus aromas and a distinctive minerality. Conversely, Blanc de Noirs, made from black grapes such as Pinot Noir, is more powerful, with fruity and spicy notes. Demi-Sec to Doux Champagne is sweeter and more indulgent, often paired with sweet and savoury dishes. Rosé Champagne, refined and colourful, can be light or full-bodied, developing aromas ranging from citrus fruit to red berries. Finally, Vintage Champagne, made only in the best years, is a wine of character, often reserved for special occasions, with complex aromas that evolve with age.

CHAMPAGNE BRUT

Champagne Brut is the most popular style, containing between 6 and 12 grams of sugar per litre. It is distinguished by its harmonious balance of freshness and smoothness, making it an excellent choice for many occasions. Its versatility means it can be paired with a variety of dishes, from seafood to white meats.

CHAMPAGNE ROSÉ

Rosé Champagne is distinguished by its delicate colour, obtained either by macerating the skins of red grapes or by blending red and white wine. This style is appreciated for its freshness and red fruit aromas. Champagne Rosé is perfect for festive occasions, adding a touch of colour and deliciousness to the celebration.

CHAMPAGNE BLANC DE BLANCS

Champagne Blanc de Blancs is made exclusively from white grapes, mainly Chardonnay. It is characterised by its finesse, lightness and floral aromas. This type of champagne is often chosen for its elegance and its ability to accompany seafood dishes or delicacies.


Champagne is generally served chilled, between 8 and 10°C. To best appreciate the bubbles and aromas, it is advisable to use champagne flutes. During tasting, the colour, the finesse of the bubbles and the aromas, which often evoke floral, brioche or fruit notes, are examined. The balance between freshness and acidity on the palate is also assessed.


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