Champagne House

Ein Champagnerhaus stellt Champagner unter eigenem Label her. Die korrekte französische Bezeichnung für Champagnerhaus lautet (NM) Négociant Manipulant. Champagnerhäusern ist es gesetzlich erlaubt Trauben für ihre Produktion hinzuzukaufen. Dies geschieht in erheblichem Umfang. Während ca. 2/3 des Gesamtumsatzes von Champagner, von den Champagnerhäusern stammt, besitzen diese lediglich ca. 10% der Weinberge. Champagnerhäuser müssen entsprechend jedes Jahr den größten Teil der Trauben für ihre Champagnerherstellung aufkaufen.

Since champagne houses have to buy an average of 90% of grapes each year for their production, there has been an increasing qualitative problem for years. While more and more Champagne winemakers are using their grapes themselves to make Champagne and releasing it under their own label, the volume of grapes that can be purchased is dwindling. Contrary to the trend of Champagne winemakers to work with an ever smaller dosage, Champagne houses have to sugar their Champagnes more and more to maintain the flavor picture. Sugar is a strong flavor carrier and flavor enhancer, comparable to fat, behind which only average quality can be convincingly hidden.

The owner of one of the large, internationally operating champagne houses is usually not an entrepreneur, but it is a large corporation whose product range simply includes the production of champagne.

Exceptions are some small champagne houses, which have only changed their legal status, but are still traditionally run by winemaking families and use only their own grapes.

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