The Champagne vineyard, established thanks to Benedictine abbeys such as Saint-Pierre d'Hautvillers (founded in 650), developed over the centuries. Dom Pérignon, a key figure of the 17th century, perfected winemaking techniques, notably blending, laying the foundation for the Champagne method. In 1114, the Great Champagne Charter officially recognized this vineyard. From the 17th century, Champagne wines, especially sparkling ones, captivated English consumers, boosting their reputation. In the 19th century, prestigious houses such as Moët & Chandon and Veuve Clicquot innovated and expanded exports to European and American courts. Veuve Clicquot pioneered the riddling table in 1818. The 20th century marked strict regulation, with Champagne appellation protection beginning in 1911 and the creation of the Champagne Interprofessional Committee in 1941. Large groups like LVMH contributed to the global expansion of iconic brands such as Dom Pérignon and Ruinart. Meanwhile, the region's still wines, known as Coteaux Champenois, obtained AOC status in 1974, though their production remains limited. Since 2016, a project between Châlons-en-Champagne and the Nancy School of Architecture has led to the construction of vineyard huts in areas like the Montagne de Reims, promoting wine tourism. This architectural program resumed in 2024, further enhancing the cultural and touristic influence of the vineyard.
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Champagne wines are globally renowned for their quality, effervescence, and traditional production method.
Origin and Terroir: Champagne is exclusively produced in the Champagne wine region in northeastern France. The chalky soils (chalk, marl, limestone) play a crucial role, regulating water well and providing a unique minerality to the wines. The region's cool climate favors high acidity in the grapes, essential for producing high-quality sparkling wines.
The Champagne Method: This traditional method involves several key steps: Winemaking: A double fermentation is carried out, the second taking place in the bottle. This fermentation produces effervescence through the addition of yeast and sugar.
Riddling: The bottles are slowly tilted to concentrate sediments in the neck. Disgorging: The deposits are removed before adding the dosage liqueur, which adjusts sweetness levels according to the desired Champagne style. These techniques, combined with the exceptional terroir, make Champagne wines exceptional products appreciated worldwide.
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