Key Benefits:
The Prime Minister,
On the report of the Minister of Agriculture, Food, Fisheries, Rurality and Land Management,
Having regard to Council Regulation (EC) No. 1234/2007 of 22 October 2007 as amended bringing together markets in the agricultural sector and specific provisions with regard to certain products of that sector (the Single CMO Regulations);
Having regard to Commission Regulation (EC) No. 607/2009 of 14 July 2009 amended setting out certain terms and conditions for the application of Council Regulation (EC) No. 479/2008 with regard to protected labels of origin and protected geographical indications, traditional mentions, labelling and presentation of certain products of the wine sector;
Vu le Consumer codeincluding articles L. 115-1, L. 214-1 and L. 214-2;
Considering the rural code and the maritime fisheries, including title IV of Book VI;
Considering the law of 6 May 1919 amended relative to the protection of the labels of origin;
Considering the opinions of the Champagne wine management and defense body (general union of the Champagne winemakers) dated 14 October 2009 and 22 March 2010 and the proposal of the permanent commission of the national committee of the labels of origin relative to the wines and alcoholic beverages and the life-span of the National Institute of Origin and Quality dated 25 March 2010;
The State Council (section of public works) heard,
Decrete:
The specifications bearing particular provisions for the controlled label of origin "Champagne" annexed to this decree is approved.
This specifications may be modified under the conditions set out in articles L. 641-6 and L. 641-7 of the Rural and Maritime Fisheries Code.
Are repealed:
- Article 16, paragraphs 1 to 3.9 to 14 and 16 to 17 of Article 17 and articles 18 to 21 of the law of May 6, 1919 amended relating to the protection of the labels of origin;
― the decree of June 29, 1936 amended relating to the controlled label of origin "Champagne";
― the decree of October 17, 1952 concerning the indication of the vintage of wines with controlled label of origin « Champagne » ;
― the decree of January 17, 1978 concerning the density of the plantations, the modes of conduct and the methods of size of the vines intended for the production of the wines with controlled labels of origin « Champagne » and « Coteaux champenois ».
The Minister of Economy, Finance and Industry, the Minister of Budget, Public Accounts, Public Service and State Reform, spokesperson for the Government, and the Minister of Agriculture, Food, Fisheries, Rurality and Land Management are responsible, each with respect to it, for the execution of this decree, which will be published in the Official Journal of the French Republic.
A N N E X E
CAHIER DES CHARGES DE L'APPELLATION
ORIGINE CONTROLED "SAMPA"
Chapter I
I. ● Name
Only can claim to the controlled label of origin " Champagne", initially recognized by the decree of 29 June 1936, the wines responding to the provisions of this notebook of charges as well as to the provisions of the law of 6 May 1919 relating to the protection of the labels of origin.
II. – Geographical designations,
indication of the vintage, additional mentions
(a) The wines can be presented with the indication of the vintage subject to the respect of the production conditions set for the vintage wines in this specifications.
(b) According to local, loyal and constant uses, the name of the name can be supplemented by the mentions "big cru" and "first cru" for the wines from grapes harvested in the territory of the following communes of the department of Marne: Ambonnay, Avize, Ay, Beaumont-sur-Vesle, Bouzy, Chouilly, Cramant, Louvois, Mailly-Champagne, Le Mess
(c) In accordance with the local, loyal and constant uses, the name of the appellation can be supplemented by the mention "first cru" for the wines collected in the territory of the following communes: Avenay-Val-d'Or, Bergères-lès-Vertus, Bezannes, Billy-le-Grand, Biudseuil, Chamery, Champillon, Chigny-lès-Roses
III. • Colour and product types
The controlled label of origin " Champagne" is reserved for white or rosy sparkling wines.
IV. areas and areas
various operations
The harvest of grapes, vinification, the production of wines, including livestock and conditioning, is provided on the territories delimited by Article 17 of the Law of 6 May 1919, subject to the following provisions:
― in the borough of Vitry-le-François (Department of the Marne), the delimited area is the one approved by the competent national committee of the National Institute of Origin and Quality at the session of November 7 and 8, 1990 and whose plans are tabled in the town halls concerned;
― in the following communes of the department of Aube: Arsonval, Cunfin, Dolancourt, Jaucourt, the delimited area is the one approved by the competent national committee of the National Institute of Origin and Quality at the sessions of June 23, 1994, September 8, 1994 and May 19, 1995 and whose plans are deposited in the mayors of the municipalities concerned;
― in the following communes of the Aube department: Brienne-le-Château, Epagne, Précy-Saint-Martin and Saint-Léger-sous-Brienne and in the following communes of the Marne department: Esclavolle-Lurey, Potangis, Saint-Quentin-le-Verger and Villiers-aux-Corneilles, no parcels were selected in accordance with the decisions
– in the following communes of the department of Aube: Marcilly-le-Hayer and La Villeneuve-au-Châtelot, no parcels were retained in accordance with the decision of the competent national committee of the National Institute of Origin and Quality in Session of September 10, 1997;
― in the commune of the Marne de Fontaine-sur-Ay department, the delimited area is the one approved by the competent national committee of the National Institute of Origin and Quality in session on 9 and 10 September 1999 and whose plans are deposited in the town hall of the municipality concerned;
― in the following communes of the department of the Marne: Corfélix, Corrobert, Le Thoult-Trosnay, Verdon, Reuves and Broussy-le-Petit, no parcels were retained in accordance with the decision of the competent national committee of the National Institute of Origin and Quality in session on September 5 and 6, 2001.
V. ― Encépagement
1° Encépagement :
The wines come exclusively from the grape varieties arbane B, chardonnay B, meunier N, petit meslier B, pinot blanc B, pinot gris G and pinot noir N.
2° Rules of proportion to operation:
No special provision.
VI. ― Vineyard driving
1° Drive modes:
(a) Planting density.
The vines are planted with a gap between the rows which cannot be greater than 1.50 meters.
The gap between the feet on the same row is between 0.90 metres and 1.50 metres.
The amount of the gap between the rows and the gap between the feet on the same row cannot be more than 2.50 metres.
(b) Size rules.
"Full eye" means a bud separated from the wheelbase or "Kron", regardless of the length of the merithalle.
Any overlap between feet and any overlay of fruit branches is prohibited.
The number of frank eyes is less than or equal to 18 eyes per square metre.
The size is done no later than before the phenological stage (F) (12 de Lorentz), which is four spreadsheets.
The vines are cut according to the following techniques:
| Description | (a) The size in Chablis includes a tank not more than 0.30 meters. (b) Each of the carpenters carries a fruit extension at its end. (c) Either a replacement tug known as "waste" or "hook", cut to 2 frank eyes maximum is left at the base of the strain, or a rejuvenation tug, said "rent", cut to 2 frank eyes maximum, is left on one of the carpenters. |
| Specific requirements | (a) The fruit extension is stained: ―with a maximum of 4 frank eyes for white pinot vines B, grey pinot G and black pinot N; ―with a maximum of 5 frank eyes for the arbane B, chardonnay B, meunier N, small pet B. (b) The installation of the strains shall be such that the bud at the end of the extensions is at a maximum height of 0.60 metres above the ground level. |
| Special provision | The vines planted with the meunier N vine and with a spread over the row above 1.20 meters can be driven with 3 carpenters each carrying a fruit extension, lying on a thread and cut with a maximum of 6 frank eyes. |
| Description | A single horizontal frame is established, without limitation of length, at a maximum height of 0.60 metres above ground level. |
| Specific requirements | (a) Les coursons are spaced at a minimum of 0.15 metres and cut to: 2 frank eyes for the vines pinot white B, pinot gray G, pinot black N and meunier N; 3 frank eyes for the arbane B vines, chardonnay B and petal B. (b) The replacement couron says "waste", at the base of the cord, is cut with 2 frank eyes. (c) The extension is cut to: 4 frank eyes for vines pinot white B, pinot gray G, pinot black N; 5 frank eyes for the vines arbane B, chardonnay B, meunier N, petit meslier B. |
| Special provisions | (a) The launch of the cord can be done in one or more times. (b) In the case of progressive rejuvenation by means of a young wood, but without removing the old cart, this young wood is bent along it. The necessary tugs are removed on the old cart, so that there is no superposition or juxtaposition between the shoots of the two carpentes and provided that the rejuvenation is not renewed each year on the same foot. (c) The establishment of a cartridge in opposite direction to that initially existing (called "return"), and intended to fill an accidental void, is possible provided that it does not give rise to a renewed young wood launch each year. (d) The annual rejuvenation percentage shall not exceed 20% of the feet of the same plot. |
| Description | (a) The vines are cut with: – a maximum of 3 frank eyes per foot; – a wand launched on the turf of the previous year with a maximum of 9 frank eyes; ― a (fruit) extension established at the end of the baguette of the previous year with a maximum of 6 frank eyes. (b) The fruit extension is linked horizontally to a maximum height of 0.50 metres above the soil level. |
| Specific requirements | This size technique is only allowed for meunier variety N. |
| Special provisions | (a) When the launch of a new wand is not practiced each year, one of the two carpenters can carry a rejuvenation tug, says "rent", cut to a maximum of 2 frank eyes. The couron at the base of the foot is then cut to 3 frank eyes maximum. (b) During the total rejuvenation of one of the two carpenters, the launch on the couron is cut to a maximum of 8 frank eyes. Fruit extensions are linked horizontally to a maximum height of 0.50 metres above ground level. |
| Description | (a) The vines are cut: ― in size Single Guyot with a maximum 3-eye turf and a long wood with a maximum of 10 frank eyes; ― in size Double Guyot with not more than 2 free-eyed courons maximum and not more than 2 long wood with no more than 8 frank eyes maximum of 6 on the thread in horizontal position. (b) Long woods are connected to a maximum height of 0.50 metres above ground level. |
| Special requirements | No special provision. |
| Special provisions | No special provision. |
VII. • Harvest, transport and maturity of the grape
1° Harvest:
(a) The wines come from grapes harvested at good maturity.
The start date of the harvest is set according to the provisions of Article D. 644-24 of the Rural and Maritime Fisheries Code.
A pick-up date is set by prefectural order on the proposal of the services of the National Institute of Origin and Quality, after the advice of the defence and management body.
(b) Specific provisions for harvesting.
Any means that does not permit the harvest of whole grape clusters is prohibited.
(c) Special provisions for the transport of the harvest.
Grapes must be transported whole to pressing facilities.
The baskets, crates and crates used for the transport of grapes from the pick-up place to the pressurization facility have at the bottom and on all sides the orifices allowing the rapid and complete flow of the juice pending the pressing.
2° Maturity of the grape :
(a) Grape sugar richness.
Can not be considered to be mature the grapes with a sugar richness less than 143 grams per liter of must.
(b) Minimum natural voluminal alcoometric title.
The wines have a minimum natural volumic alcoholometric title of 9%.
(c) Volumetric alcoometric title acquired.
No special provision.
VIII. - Performance. ― Entry into production
1° Performance:
The yield referred to in Article D. 644-25 of the Rural Code and Maritime Fisheries is set at 10,400 kilograms of grapes per hectare.
2° Butter performance:
The target yield referred to in Article D. 644-25 of the Rural Code and Maritime Fishing is set at 15,500 kilograms of grapes per hectare.
3° Maximum yield:
No special provision.
4° Entry into the production of the vineyards :
The benefit of the controlled label of origin can only be granted to the wines from the plots of young vines from the second year following that during which the plantation was carried out in place before July 31.
5 Specific provisions:
(a) White wines and rosé wines obtained by direct pressing, without maceration or bleeding.
The basic wines intended for the elaboration of the wines likely to benefit from the controlled label of origin are obtained within the limit of 102 litres of musts disbursed for 160 kilograms of grapes implemented.
The bourbes resulting from the pressing are extracted in a proportion between 1% and 4% of the amount of musts disbursed. They are subject to withdrawal under control or are destroyed by distillation before December 15 of the year of harvest.
The musts intended for the elaboration of the wines likely to benefit from the controlled label of origin are disbursed before any exit from the pressing center.
(b) Red wines and rosy wines of maceration or bleeding.
The basic wines intended for the elaboration of the wines likely to benefit from the controlled label of origin are obtained within the limit of 102 litres of wines for 160 kilograms of grapes implemented.
Press wines obtained at the end of pressurization beyond the maximum yield allowed are assimilated to the "fishing".
(c) Supports the account of the controlled label of origin.
The wines are taken care of in the account of the controlled label of origin, and at the latest during the subscription of the declaration of harvest, due to 98.5% of their volume.
(d) Breach rate.
The fishing rate referred to in article D. 644-34 of the rural code and the marine fishery is a minimum of extraction between 0% and 10% of the amount of stowed musts that can claim to the controlled label of origin.
These fishes are shipped in distillery before December 15 of the year following harvest. However, they can be used to obtain a liqueur inside the geographic area of the controlled label of origin "Champagne".
IX. ― Transformation, development, livestock,
packaging, storage
1° General provisions:
The wines are vinified according to local, loyal and constant uses.
(a) Every operator ensures a qualitative selection among the totality of the volumes of wines it holds and which have been elaborated according to the provisions fixed for the controlled label of origin "Champagne".
(b) The harvesters or elaborators having the right to give to their sparkling wines the label of origin "Champagne" will have to store, manipulate and completely handle their vintages and their wines, including the volumes produced in excess of the authorized annual yield and, for the harvesters, the wines of fish, in separate premises without any communication other than by the public channel, with all local labels containing vintages or wines
(c) Reception and pressing.
The weighing of the grapes is mandatory at the place of pressing and ink.
The grapes for the elaboration of the white wines and rosé wines obtained by direct pressing, without maceration or bleeding, are poured into the pressoir.
Pressure facilities comply with the provisions set out in the tables below.
The opening, extension or modification of a pressurization facility shall be permitted prior to the installation's entry into operation.
Any new pressurization centre is authorized under qualitative approval. Similarly, any newly installed pressor meets the requirements of qualitative approval.
However, the use of presses that meet the requirements of simple approval is allowed for four successive crops when the location of an existing pressurization centre equipped with these presses is changed. Beyond this period, the pressurization centre is equipped with presses that meet the requirements of qualitative approval.
Any prototype pressurization equipment is subject to a probationary period to ensure that it meets the requirements of the licence.
In the following tables:
The " Simple Accreditation Enabling" and "Qualitative Accreditation Enabling" columns specify the rules to be followed by each criterion.
The elements cited in italics and brackets do not define a rule for empowerment and for the specified criterion, but are recommendations.
| Implantation of the press(s) | Covered area | Covered area |
| Ability of the press or presses relative to the annual amount of pressed harvest (based on the actual number of harvest days claimed on the press book) | 5 rounds per day per press (6 if operating 24 hours a day) | 4 rounds per day per press (6 if operating 24 hours a day) |
| Number of marcs per day not to exceed | Maximum 7 laps per 24 hours of operation per press | Maximum 7 laps per 24 hours of operation per press |
| Individual size of the press(s) | 2,000 kilograms to 12,000 kilograms (with 2,000 kilograms = 3.5 cubic metres) No press of 12,000 kilograms in operation alone | 2,000 kilograms to 12,000 kilograms (with 2,000 kilograms = 3.5 cubic metres) No 2,000 kilogram press in operation alone if more than 80,000 kilograms of vintage pressed per year No press of 12,000 kilograms in operation alone |
| Type | Any press referenced under simple approval | Any press referenced under qualitative approval |
| Pressure driver | No special provision | Automatic console (except for traditional presses) |
| Visualization from pressurizing station: | | |
| - the level elapsed | Mandatory | Mandatory |
| - flow rate | No special provision | Mandatory |
| Adapted weighing device | Mandatory (Construction) | Mandatory (Construction) |
| Storage area | Mandatory coverage (No stacking of pallets) | Mandatory coverage (No stacking of pallets) |
| Grape drop height | 2 meters maximum above the press (The lowest possible) | 1 meter maximum above the press (The lowest possible) |
| Grape mats | Interdit | Interdit |
| Quantity of grapes | A press is loaded in one time with the amount of grapes corresponding to its capacity. Loading with a lower quantity is exceptional | A press is loaded in one time with the amount of grapes corresponding to its capacity. Loading with a lower quantity is exceptional |
| Fraction of juices (see table below for definition of splitting) | Any press has its own device splitting of musts (3 measuring vessels under each press) | Any press has its own device splitting of musts (3 measuring vessels under each press) |
| Sulphur device | By way of splitting (table below) | By way of splitting (table below) |
| Total volume of discharge tank compared to average daily pressing capacity | 1.2 times minimum (see calculation method in table below) | (If superior) |
| Individual capacity per tank and relative to the total capacity of pressurization in cuvium hectolitres | 2 times maximum (200 hl maximum) | 1 time (maximum 200 hl) |
| Nature of tanks | Unless naked iron and non-food plastic Minimum welding device (device) | (Excluding naked cement and plastic) (Cuts closed) |
| Soiling of stew tanks | Mandatory | Mandatory |
| Transfer of musts (from press to tank or fermentation tank) | No special provision | 2 maximum pumping (3 if assemblage of stowed musts) |
| Accessibility of the disbursement tank for transport tanks | No special provision | (4 minimum hammers) |
| Average distance between the disbursement tank and the transport tank | No special provision | (25 metres maximum) |
| Storage and pressing | Waterproof coating Naked floor forbidden | Waterproof coating Naked floor forbidden |
| Cleaning possible (minimum water point): | | |
| - Pressure | Mandatory | Mandatory |
| - soil | Mandatory | Mandatory |
| ― splitting tanks | Mandatory | Mandatory |
| ― stew tanks | Mandatory | Mandatory |
| – vintage boxes | Mandatory | Compulsory body washing machine |
| General assessment of hygiene in the pressurization centre | Mandatory | Mandatory |
| The operator demonstrates the management of wine effluents | Mandatory (for new pressurization centres) Obligatory effective 2012 for centres authorized on the date of registration of this Terms of Reference | Mandatory (for new pressurization centres) Obligatory effective 2012 for centres authorized on the date of registration of this Terms of Reference |
You can consult the table in the
JOn° 273 of 25/11/2010 text number 8
You can consult the table in the
JOn° 273 of 25/11/2010 text number 8
(d) Malolactic fermentation.
No special provision.
(e) Analytical standards.
The wines have a fermenteciable sugar content (glucose and fructose) that is less than or equal to 10 grams per litre.
(f) Oenological practices and physical treatments.
The use of pieces of oak wood is prohibited.
After enrichment, the wines do not exceed the total volumic alcoholometric title of 13% after taking foam.
The increase in the volume of fermentation must implemented cannot be more than 1.12 %, for 1% increase in volume alcoometric title, during the enrichment operation.
Excessive volumes are destroyed by consignment to industrial uses before December 15 of the year following that of harvest in accordance with the provisions of Article D. 644-32 of the Rural and Maritime Fisheries Code.
(g) Overall capacity of vinification tank.
No special provision.
(h) Good overall maintenance of the shai and equipment.
The cellar (soil and walls) and vinification equipment have a good general maintenance condition.
2° Provisions by product type:
(a) The rosé wines are produced either from basic wines derived from either direct pressing, or from a maceration or bleeding, or by assemblage, before drawing, of white and red wines.
(b) The wines are exclusively made by second fermentation in bottles of glass.
(c) The draw in bottles in which the garbage is taken can only take place from January 1 of the year following the harvest.
The assembly is prepared from the must of grapes, wine or the mixture of grapes and/or wines of different characteristics.
The increase in the volume of wine and, possibly, of must may not be greater than 1.12 %, for 1% increase in the volumic alcoometric title, after addition of the draw liqueur and during fermentation intended to make the sparkling wine.
(d) The removal of by-products from fermentation in bottles intended to make the sparkling wine is done by decaying. The decay cannot be performed for a period of twelve months from the date of draw during which the wines must be bottled without interruption.
(e) The addition of the shipping liqueur cannot result in an increase in the volume of wine of a percentage greater than the sum of the increase in the volumetric alcoometric title expressed as a percentage (A) affected by the coefficient of 1,266 and the increase in the sugar content expressed in grams per litre (S) affected by the coefficient of 0.066 6:
V (%) = (1,266 × A) + (0,0666 × S)
The excess volumes are destroyed by consignment to industrial uses before December 15 of the year following that of the congestion of the corresponding lots.
(f) The production of the wines gives rise to the sending to the distillation, before July 31 of the year following that of the harvest, of the by-products of vinification at 1.5 per cent of the musts disbursed.
By-products from the defraud, at 0.25% of the volume of wine in bottles to be defrauded, are destroyed by consignment to industrial uses or taken under control before July 31 of the year following that of the defraud.
(g) The volumes resulting from specific technical requirements as set out in Appendix XV ter (Restrictions), point A, Regulation (EC) No. 1234/2007, which provides for the joint organization of markets in the agricultural sector and specific provisions with respect to certain products of this sector, shall be sent to industrial use by the 31 July of the year following that of the harvest. These volumes are deferred to the cellar register.
(h) The wines can be presented with the indication of the vintage (millesimés) if the grapes used for the elaboration of the basic wines are grapes of the year under review, with the exception of the volumes of wines or grape musts used in the framework of authorized oenological practices and treatments and products contained in the drawing liqueur or in the shipping liqueur.
In order to ensure the qualitative selection among the volumes from a given vintage while maintaining a sufficient volume of wines to ensure the assembly and the constitution of reserve wines, indispensable to the quality of the wines of Champagne, the volumes of wines presented with the indication of the vintage (milime) are less or equal to 80% of the volumes of wine of the year considered, purchased or produced by the operator.
3° Packaging provisions:
(a) The wines are elaborated and marketed in the bottle inside which the garbage was made, with the exception of the wines sold in bottles of a volume less than 37.5 centilitres or greater than 300 centilitres.
However, except for vintage wines, the semi-buteilles transvasion (37.5 centilitres) of wine after taking of foam is allowed within the annual limit of 20% of the amount produced in half-buteilles during the previous calendar year.
(b) As of January 1, 2015, the wines are developed and marketed in new bottles.
Other closing or development supplies are new supplies.
(c) For any packaged lot, the operator shall make available to the approved control body:
― the information contained in the record of manipulation referred to in Article D. 644-36 of the Rural Code and Maritime Fisheries;
– an analysis made after drawing and foam socket.
Analytical bulletins must be kept for a period of sixty months from the date of conditioning.
4° Storage provisions:
The operator justifies a specific location for the storage of conditioned products.
5° Provisions concerning the circulation of products and the marketing to the consumer:
(a) Market date for the consumer.
The wines are only marketed for the consumer after a minimum period of fifteen months from the date of the bottle draw.
The wines that are likely to be presented with the indication of the vintage (millesimés) are only marketed for the consumer after a minimum age of thirty-six months from the date of the bottle print.
When a rollover, corresponding to a bulk release of the bottled lots, is carried out by an operator, the minimum period of livestock is determined from the date of the new bottled draw.
(b) Period during which the wines cannot circulate between registered depositaries.
No special provision.
(c) Circulation with accompanying document.
The grapes and all the products intended for the elaboration of a wine of the controlled label of origin cannot circulate with a document of accompaniment bearing the name of the controlled label of origin only from a common belonging to the geographical area defined in the IV of the present notebook of charges and to the destination of another common belonging to this same area in application of theArticle 466 of the General Tax Code.
X. ― Link to geographic area
1° Information on the geographical area :
(a) Description of natural factors contributing to the link.
The geographic area is located in the northeast of the French territory and extends over municipalities spread over the departments of the Aisne, the Aube, the Haute-Marne, the Marne and the Seine-et-Marne.
The plots, precisely delimited for the harvest of grapes, are inscribed in a landscape characterized by a hilly vineyard based on the cuestas of the east of the Paris Basin, imposing geomorphological structures:
― the Côte d'Ile-de-France in the Marne, as well as the slopes of the associated valleys, comprising from north to south the Montagne de Reims, the valley of the Marne (which extends in the south of the Aisne and to the Seine-et-Marne), the Côte des Blancs and the Côte du Sézannais for the most emblematic sectors;
– the Côte de Champagne with the Martian Vitryat and the Montgueux wood sector;
― the Côte des Bar interspersed with multiple valleys, bringing together the Bar-sur-Aubois to the east and the Bar Sequanais to the west, in the Aube and the Haute-Marne.
This typical relief of cuesta, with these adjacent valleys, presents hills exposed to the east and south, sometimes to the north as well as to the North Reims Mountain and the left bank of the Marne Valley.
Coastal fronts consist of hard layers of limestone or chalk. The slopes of the hillsides are scary, marnous or sandy, softer, eroded and then covered with colluvion products from the fronts of the above-mentioned coastline.
The Champagne vineyard is located in the northern region. It is subject to a double climate influence:
- oceanic, bringing water in a regular quantity with thermal contrasts not marked from season to season;
– Continental, responsible for sometimes destructive frosts and a favorable sunlight in the summer.
(b) Description of human factors contributing to the link.
Back to Antiquity, the vineyard is well established in Champagne in the 6th century, following the development of monastic viticulture. The peculiarity of naturally foamy white wine and foam grip is experienced at the end of the 19th century. At the end of the 19th century, Weinmann, a renowned oenologist, noted that "the country wine is eminently fermentable. Champagne wines do the work of taking foam much more easily, more regularly and better than any other ferment." The first references of this wine, called "leap corkscrew", appeared in the poems of Abbé Chaulieu in 1700. The method is, however, exposed for the first time in 1718 by the canon Godinot, presumed author of Manière to cultivate the vineyard and make the wine of Champagne (...), specifying that these white wines which must be "clear as tears of eye (...) are made with black grapes. When the grapes are cut, the sooner they are pressed, the more white the wine is". Thus the winemakers strive to preserve the integrity of the grapes to the harvest, to give great care to their transport and storage and to bring them intact to the press. The pressing must be soft and progressive, with splitting of the juices (cut and size) that are vinified separately. Pressure centres therefore meet strict rules and are subject to rigorously controlled authorization.
Accurate knowledge developed in abbeys; Jules Guyot noted in 1866 the importance of the assembly of grapes from different grape varieties or plots. From the beginning of the 19th century, three grape varieties are selected for their qualities of sugar/acidity balance and their good ability to take foam: the black pinot N, the chardonnay B and the miller N. The designer builds the assemblies by tasting the different basic wines obtained. The basic wines assembled are bottled for the taking of mousse and the breeding on lees that is necessarily long, especially for vintage wines.
The scary country cellars, combining the ideal natural conditions of temperature and hygrometry, have favored the development of this stage of foam taking.
The overlying is finished, comes the stage of the remuting, to slowly drag the lees into the collar of the bottle, then of the decay, action to evacuate the lees present in the bottle. After the decay is added the shipping liqueur, which will participate in the definition of several types of Champagne wines.
The second fermentation of foam in controlled bottles, the "field method" is exported and, very quickly, the name " Champagne" is used outside the limits of the production region. As early as 1882, legal actions were taken by the houses of Champagne which united in a union association (the Union of Houses of Champagne) and, on the eve of the law of 1 August 1905 on frauds and falsifications, the jurisprudence recognizes that the name "Champagne" is reserved for the wines drawn up and derived from grapes harvested in Champagne, and thus, for the first time, the protection of a label of origin. The delimitation of the geographic area began in 1908.
The Champenois are in solidarity and realize it through important professional organizations. The houses and winemakers have joined their efforts to combat phylloxera at the origin of the founding of the Champagne Wine Association in 1898. The Union général des vignerons de la Champagne (created in 1904) and the Union des maisons de Champagne (created in 1882) are in the interprofessional committee of Champagne wine created by the law of 12 April 1941.
2° Information on the quality and characteristics of the product:
The wines can be white (from the assemblage of white grapes and black grapes, derived only from white grapes [white of whites], or only from black grapes [black white]) or rosé (obtained by assemblage or spider), made from grapes from one or more communes. They can be vintage or not.
All wines have a common point: their acidity, ensuring their freshness and aging skills. The youngest wines have notes of great freshness: white flowers and fruits, citrus fruits, mineral notes.
Mature wines offer a palette of more round aromas: yellow fruits, cooked fruits, spices.
The wines called "fullness", the most evolved, reveal deep tertiary aromas: fruits confits, undergrowth, roasting.
The fortvescence, a brand of champagne identity, is sustained and persistent in young wines. With age, it decreases to become more delicate and creamier.
3° Causative interactions:
The wide landscape opening of the three cuestas on the plain and the valleys guarantees the vineyards a sufficient brightness for the maturation of the bays, even for the northern exhibitions. This landscape opening also avoids the stagnation of the cold air and reduces the risk of jelly.
The slope of the vineyards ensures optimal natural drainage, also guaranteed by the different substrates that allow natural water regulation of the vine. The chalk, by its porosity and permeability, eliminates excess water, while ensuring soil rehydration in dry weather, by capillary lifts. The other subsoils combine marnous levels, which provide the water reserve, and either limestone benches, or carbonate sands, which allow the infiltration of excess water from wetlands. This nature of the basement and the delicate climatic conditions have guided the establishment of grape varieties in the different regions of the vineyard.
The unique climate of Champagne gives the grapes and then the musts a natural acidity ideal for the development of high sparkling wines. Indeed, the balance between this acidity – a guarantee of essential freshness – and the level of maturity of the grapes produces the best vintages and ensures good custody potential.
True mosaic, the diversity of natural factors is exploited at the scale of the plot by the winemaker who masters all cultural practices to express the specificity of the grapes.
The preservation of the integrity of the grape from the harvest, the soft pressing and the splitting of the juices prevent the coloring of the grapes and thus ensure their limpidity, indispensable to the quality of the foam. Splitting also brings additional complexity in aromas.
"Cuvée", rich in acidity, gives fresh and vibrant aromas; combining it in the assemblies allows to reveal fully the tertiary aromas developing during maturation on lees.
The "size" is more fruity and has a greater tannic richness.
Reserve wines (except for vintage wines), from previous vintages, bring to the assembly more mature characters of advanced wines.
The talent of the designer, selecting the wines for the desired assembly, is expressed throughout the ripening on lies to give birth to champagne. This process of continuous maturation can, for wines of great constitution, continue for several decades in the Champagne cellars, their relative freshness guaranteeing a good grip of foam.
This great technicality in the development of champagne requires special and costly infrastructure. The development, handling and packaging sites are located in municipalities close to the vineyards.
The existence of the Champagne vineyard dates back to the beginning of our era, but champagne has acquired its titles of nobility, especially in the 19th century, with the progressive mastery of the taking of foam by second fermentation in bottle. At the end of the same century, the Champagne producers conditioned their wines in bottles rather than transport them in barrels, in order to preserve all their quality and characteristics. The foam and fine bubbles locked in the bottles reveal themselves in the glasses, and the success of the wine is immediate. The young nobles, eager for novelty, celebrate him, the poets sing him, the writers make him a place in their works. He became the favorite of the court of the Regent, Louis XV, of Madame de Pompadour. Financial and administrators imitate the nobles, the province copies the capital. Under Louis XV and Louis XVI, the wine industry became very flourishing and the reputation of champagne grew considerably in France and abroad. The sparkling wine is in vogue where it is good tone to follow French fashion and throughout Europe of the 19th century, champagne is the ornament of feasts and dinners. This notoriety continues today. The winemakers, cooperatives and champagne houses continue their efforts by improving the collective rules to promote the controlled label of origin "Champagne", their common heritage, towards excellence and endeavour to make it respect the name and its personality.
XI. Transitional measures
1° Drive mode:
The plots of vine in place on 17 January 1978, not respecting the provisions relating to the density of plantation, continue to benefit, for their harvest, from the right to the controlled label of origin until their removal, subject to the respect of the rules of palening and height of foliage fixed in the present notebook of charges.
2° Average yield and maximum load on the plot:
On an experimental basis and until the end of the 2011-2012 campaign:
- the yield referred to in 1° of point VIII of this specifications is set at 12,400 kilograms of grapes per hectare;
―any operator may request to benefit individually from an increase in performance within the limit of the score yield referred to in point 2° of the VIII of this specifications, in accordance with the provisions of section D. 644-25 of the rural code and marine fisheries, and as long as it can demonstrate a qualitative control of its yields. This master's degree is appreciated by examining, each year, the extent to which the amount of grapes from previous crops is more or less close to the yield referred to in point 1° of the VIII of this specifications and remains less than the score yield referred to in paragraph 2° of this specifications.
The increase in performance granted to the operator shall not lead to exceeding the maximum quantity it has put in reserve under section 113 quater of Regulation (EC) No 1234/2007 bringing together the common organization of markets in the agricultural sector and specific provisions with respect to certain products of that sector.
When this maximum amount is reached, it can no longer benefit from a yield increase.
The average maximum load on the plot is 21,700 kilograms per hectare. The number of clusters per square metre of vine surface in production is less than or equal to 18.
XII. ― Reporting and Labelling Rules
(a) The wines for which, under this notebook of charges, is claimed the controlled label of origin “Champagne” and which are presented under the said name cannot be offered to the public, shipped, put on sale or sold, without that in the advertisements, on the prospectus, labels, invoices, containers any, boxes or packagings, the label of origin controlled referred to above is registered.
(b) The vine can be indicated in characters whose dimensions, both in height and width, are not greater than 3 millimetres.
(c) In the event of an indication of the vintage, it appears on the cap or, in the case of a nominal content of 0.20 litres or less, on another appropriate closure device, and on labelling. The indication of the vintage is also on the invoices and accompanying documents.
The bottles containing the wines are closed with a cap bearing the name of the label of origin controlled on the part contained in the collar of the bottle or, when it is a bottle of a nominal content of 0.20 litre or less, on another internal part of the appropriate closing device.
(d) In the wine presentation, the mention of the designer as well as the name of the commune of elaboration appear on the labelling of the bottles, in all letters, clearly and legibly.
(e) No cylinders may circulate, except between two sites of the same operator or between two operators, which have been completed, dressed and labelled in accordance with existing regulations.
(f) The labelling and commercial documents contain the registrations prescribed by the interprofessional committee of Champagne wine to identify the operators.
Chapter II
I. ∙ Declarative obligations
1° Statement of intent to draw:
The Statement of Intent of Draw is addressed to the authorized inspection body and DDI local services at least 48 hours before the commencement of the operation.
It includes:
― the name claimed and the particular claims (indication of the vintage, color, mentions, indication of a placedit name...)
– the anticipated volume of wine to be implemented;
– the predicted volume of sugar to be implemented;
the total volume to be drawn;
the date of draw;
the place of draw;
- the EVV number;
– the name and address of the applicant.
In addition, in the case of the production of rosy wines by assemblage before drawing of red and white wines:
– the predicted volume of red wine to be implemented;
– the predicted volume of white wine to be implemented.
2° Statement of Claim:
The statement of claim, with a statement of draw, is addressed to the approved control body and to the local DDI DG services immediately after the completion of the drawing operations.
It includes:
― the name claimed and the particular claims (indication of the vintage, color, mentions, indication of a placedit name...)
- the volume of wine, expressed in number of collars;
- the date of completion of the draw;
― the EVV number or, for registered dealers, the excise number;
the name and address of the applicant;
- the place of wine storage.
3° Circular declaration:
Any circle shall be subject to a minimum of 48 hours prior to the commencement of operations with the approved control body.
This pre-report includes the nature, volume and, where appropriate, the vintage of the products implemented.
II. ― Record keeping
1° Weight register:
Pressure centres maintain a record of weighings distinct from the press book.
This register indicates for each weighing:
the date and time of weighing;
- the weight observed;
- specific claims (mentions, indication of a placedit name...)
For the centres performing the pressing on behalf of third parties, the register of weighs specifies, in addition to the above indications, the name of the operator bringing the grapes. A weighing ticket that includes all of these indications is issued to it.
2° Press book :
Keeping a press notebook is mandatory. It is filled as implemented.
This notebook specifies, for each marc:
the date and time of the start of each operation;
- the weight of grapes implemented by grapes;
― the origin of the grapes, in the case of specific claims (mentions, indication of a placedit name...);
the name of the operator who brought the grapes;
― the volumes of the musts obtained;
- the volumic alcoometric title in power;
– the volumes of rebêches.
For red and rosé wines, the amount of wine obtained is specified only at the end of the pressing.
The volumes of bourbes are mentioned in a global way at the end of the disbursement operations.
Chapter III
I. ― Main points to control and assessment methods
| A. ― STRUCTURES | |
| A1. Appearance of plots planted at delimited area | Documentary (CVI record maintained) and field |
| A2. Potential for resaleable production (encépagement, planting density and palissage, input of vines in production) | Documentary and field visits |
| A3. Transformation tool | |
| Reception and pressurization, pressurization site | Visit on site |
| B. ― PRODUCTION DISCUSSION | |
| B1. Conduct of the vineyard | |
| Size | Audit of the adopted size mode, the number of frank eyes per square metre (by count) and the completion of the size work at the prescribed time |
| Maximum average load on the plot | Cluster count and load estimate |
| Cultural State of the vineyard and other cultural practices | Parcel control |
| B2. Harvest, transport and maturity of the grape | |
| Follow-up to harvest date | Verification of derogations, field controls |
| B3. Transformation, development, livestock, packaging, storage | |
| Pressure | Documentary and site visit (verification of compliance with pressurization rules) |
| B4. Statement of harvest and claim | |
| Authorized return | Documentary (control of statements) |
| Claims statement | Documentary and site visit ― control of the release of products |
| C. ∙ CONTROL OF PRODUCTS | |
| Wines before conditioning | Analytical and organizational review of all lots |
II. ― Control structure references
Institut national de l'origine et de la qualité (INAO), 51, rue d'Anjou, 75008 Paris, telephone : (33) (0)1-53-89-80-00, fax : (33) (0)1-42-25-57-97, e-mail : info@inao.gouv.fr.
INAO is the control authority ensuring compliance with the provisions of this specifications for products benefiting from the controlled label of origin.
Done in Paris, November 22, 2010.
François Fillon
By the Prime Minister:
Minister of Agriculture, Food,
Fisheries, Rural
and landscaping,
Bruno Le Maire
Minister of Economy,
finance and industry,
Christine Lagarde
Minister of Budget, Public Accounts,
public service and state reform,
Government spokesperson,
François Baroin
