Classifications and Vineyard Regulations
See also: Classification of Champagne vineyardsIn 1927, viticultural boundaries of Champagne were legally defined and split into five wine producing districts- The Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. This area covers 33,500 hectares (76,000 acres) of vineyards around 319 villages that are home to 5,000 growers who make their own wine and 14,000 growers who only sell grapes. The region is set to expand to include 359 villages in the near future.
The different districts produce grapes of varying characteristics that are blended by the champagne houses to create their distinct house styles. The Pinots of the Montagne de Reims that are planted on northern facing slopes are known for their high levels of acid and the delicacy they add to the blend. The grapes on the southern facing slope add more power and character. Grapes across the district contribute to the bouquet and headiness. The abundance of southern facing slopes in the Vallée de la Marne produces the ripest wines with full aroma. The Côte des Blancs grapes are known for their finesse and the freshness they add to blends with the extension of the nearby Côte de Sézanne offering similar though slightly less distinguished traits.
In 1942, the Comité Interprofessionnel du Vin de Champagne (CIVC) was formed with the purpose of protecting Champagne's reputation and marketing forces as well as setting up and monitoring regulations for vineyard production and vinification methods. Champagne is the only region that is permitted to exclude AOC or Appellation d'Origine Contrôlée from their labels.
For each vintage, the CIVC rated the villages of the area based on the quality of their grapes and vineyards. The rating was then used to determine the price and the percentage of the price that growers get. The Grand Cru rated vineyards received 100 percent rating which entitled the grower to 100% of the price. Premier Crus were vineyards with 90–99% ratings while Deuxième Crus received 80–89% ratings. Under appellation rules, around 4,000 kilograms (8,800 pounds) of grapes can be pressed to create up to 673 gallons (either 2,550 L or 3,060 L) of juice. The first 541 gallons (either 2,050 L or 2,460 L) are the cuvée and the next 132 gallons (either 500 L or 600 L) are the taille. Prior to 1992, a second taille of 44 gallons (either 167 L or 200 L)was previously allowed. For vintage champagne, 100% of the grapes must come from that vintage year while non-vintage wine is a blend of vintages. Vintage champagne must spend a minimum three years on its lees with some of premier champagne houses keeping their wines on lines for upwards of five to ten years. Non-vintage champagne must spend a minimum of 15 months on the lees.
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