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MAGAZINE - OCTOBER 2013
lthough the first wine-producing vineyards in
Champagne appeared between the 3rd and 5th
centuries AD, the events of the 17th century brought the begin-
ning of Champagne as we know it today. The vine-growers of
Champagne had learned how to stabilize their wines and keep
them fresh for several years. As a result of their hard work and
the preciousness, the Champenois also obtained a white wine by
combining both black and white grapes that had been grown in
the Champagne region. By the last decades of that century, they
mastered the mysteries of effervescence, which was their stroke
of genius.
In 1908, the appellation of Champagne was created through
a decree that delimited an area within which the wines pro-
duced, and only those, would be entitled to the appella- tion
Champagne. It was also during
this
peri-
od
that it became clear that particular sections of land created the
best grapes and that specific techniques were necessary to cre-
ate Champagne. In 1927, a law was enacted that developed the
limits of the vine growing region of Champagne, thus extend-
ing the Champagne appellation to include both grape and wine
production. Strict rules were enacted at the same time relating
to grape growing, the authorized pruning systems, harvesting
and handling conditions in Champagne, as well as the method of
natural fermentation in the bottle.
Throughout its history, Champagne was a constant work in
progress towards perfection. Through personal talent of the
Champenois, assisted by years of experience and untiring
work, each domain and technique, which is still used today,
was being improved by Champagne’s industry leaders.
Today, throughout the evolutionary process that took place
in Champagne, true Champagne can only be created by the
selection of the best grapes from the region, blending the
growths, the production of a unique wine with perfect
limpidity and one final touch of a harmonious and sus-
tainable sparkle.
The Region
The Champagne region is located approximately 90
minutes northeast of Paris, France. In addition to
the centuries-old method for making Champagne
that originated in this region, its northern geo-
graphic position, harsh climate, chalky sub-soil,
erratic sunshine, and limited harvest combine
to create a one-of-a-kind terroir. That’s why
Champagne wines can only be produced in
Champagne, France.
Legally defining the Champagne appellation
was a process that lasted more than 30 years,
from 1905 to 1936, and included a step-by-
step process for determining the Champagne
vineyards boundaries, which finally occurred
in 1927. Since then, the Champagne “AOC”
(Appellation of Controlled Origin) has worked
to protect the region’s name from misuse and
ensure that the wine produced is of the high-
est quality. Regulations have been enacted by
the appellation to regulate grape pruning, the
height, the spacing and the density of the vines,