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C 253/38

EN

Official Journal of the European Union
18.7.2023

The open landscape prevents the stagnation of the cold air, thereby reducing the risk of frost. However, the climate of the Champagne region requires winegrowers to select only healthy grapes from the mildest years, chosen from the best parcels and mainly from old vines, and to harvest the grapes when they are fully ripe.
The slope of the hillside vineyards ensures optimum natural drainage which the various layers of the soil profile also guarantee, regulating the vines water supply. The porosity and permeability of chalk eliminates excess water, while capillary action ensures that the soil is rehydrated in dry weather. The other types of substrata found in the area combine with marly layers, which provide a water reserve, with either calcareous layers or carbonate sands, the latter allowing excess water from wet periods to permeate the soil. This type of substratum and the delicate climate conditions have influenced the choice of vine varieties planted in the different regions of the winegrowing area.
The Champagne regions unique climatic conditions give a natural acidity to the grapes and subsequently the wines, determining the lively character of the wine on tasting, and highlighting the mineral notes contributed by the substrate.
The wines are often made from black grapes which, according to Jules Guyot, are more resistant to the effect of frost and rain and ripen earlier. In 1822 André Jullien rated the red wines of Verzy, Verzenay, Mailly, Saint-Basle, Bouzy and Saint-Thierry among the best wines in France when produced in very hot and dry years.
Making the red or rosé wines by means of maceration of varying duration is the most propitious way of capturing the aromas of the Pinot noir N and Meunier N varieties and ensuring their development during fermentation. For the white wines, ensuring that the grapes remain whole from harvesting and are pressed gently, in accordance with practices in the Champagne region, makes it possible to avoid the colouring of juices made from black grapes and thus to guarantee the clarity of the wine.
Red wines from the province of Champagne, particularly appreciated for the natural finesse of their bouquet, featured among the great wines served at the coronation of the French kings in Reims from 1328 Philippe de Valois. Powerful European sovereigns would even go on to acquire vines in the Montagne de Reims area, and Henry IV was keen to assume the title of Lord of Ay. The tasters at the Court of Louis XIV, bestowed with the title of ordre des Coteaux Order of the Slopes, enshrined the renown and reputation of these wines: In 1671, the Count of Olonne was advised by Charles de Saint-Évremond to spare no expense in obtaining Champagne wine. There is no province that supplies more excellent wines for all seasons than Champagne.
Many documents from the seventeenth to nineteenth centuries provide a record of these praises. In 1822, Champagne wines were described by André Jullien as distinguished among the best fine wines in the Kingdom. Thanks to the professionalism of producers, this renown endures to this day. These wines must be drunk with respect and a certain historical curiosity, bearing in mind that they go back to ancient times.

9.

Essential further conditions packaging, labelling, other requirements Additional name Legal framework:
In national legislation Type of further condition:
Additional provisions relating to labelling Description of the condition:
Wines covered by this controlled designation of origin may be labelled with the name of a smaller geographical unit, provided that:
it is the name of a place in the land register;
it appears on the harvest declaration.
The indication of a place name is permitted only if all the grapes used to produce the wines come from the place in question.