The Champagne production area
The ChampagneIn the heart of France, about 130 km east of Paris, are the noble vines and the growing area.
An important criterion for the delimitation of the wine-growing area was the soil composition. The belemnite chalk from the secondary period and the microelements are unique. The chalk base is coated with an approx. 20-50cm thick humus/loam mixture, which is penetrated deep into the chalk by the vine roots. A precious balance is created because, in addition to the nutritional value of the humus, the chalk not only keeps the ideal humidity, but also stores the heat of the day and slowly gives it to the vines at night: a natural air conditioning system! The high forests protect against harsh winds. The weather in Champagne is varied, sometimes very harsh due to the season. Over the centuries, the Champagne in its development there, however, very well, because it is generally neither too cold nor too hot. Every year, shortly before the grape harvest, the amount of grapes per hectare that can be used for the production of champagne is determined by law: 1996 e.g. a maximum of 10,400 kg of grapes per hectare had the right to the AOC designations Champagne and Coteaux Champenois (Still wine from the Champagne region).
The total area decided on there is now completely planted with vines, so that the cultivation area has now been extended to another 150 km.
The advantage to be mentioned is that the champagne is no longer homogeneous due to the different soil types and microclimates and therefore can vary greatly in taste and appearance from region to region.
The most important regions are therefore Vallée de la Marne, Montagne de Rheims, Côte des Bar and Côte des Blancs.