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B.I.V.B. – CANADA 2005 –
Avize Viti Campus
Discover
Champagne
and the estate of
Avize Viti Campus
Avize Viti Campus
Champagne Growers And Wine MerchantsAvize Viti Campus
200
Km
80
Km
DomaineEstate
High SchoolWine Making
Training center for apprentices
Director : Nicolas ROBERT
EtablissementAvize Viti Campus
Director : Jean-Luc PROST
ViceDirector : Agathe CHEVALIER
General secretary : Françoise SIRET
Professional training center
Director : Catherine DELBECQUE
Director : Agathe CHEVALIER
Director : Regis THIBERT
Champagne Sanger
- 102 members
- All former students
- 42 villages
- 1100 hl
- 60 000 bottles
B.I.V.B. – CANADA 2005 –
The Champagne
vineyard: facts and
figures
Avize Viti Campus
Avize Viti Campus
Champagne Growers And Wine Merchants
15800 wine growers selling grapes
4461 RM – RC (vignerons expéditeurs)
137 COOPERATIVE WINERIES
39 cooperatives which market
14174 members
28M bottles
306 WINE MERCHANTS
213M bottles
Varietal grapes
38% Pinot Noir
32% Pinot Meunier
30% Chardonnay
Avize Viti Campus
Avize Viti Campus
The map of the Vineyard
The Champenois
vineyards
represent 0.4 %
of the worlds
vineyards and 4
% of French
vineyards
Avize Viti Campus
Vallée de la Marne :
From Epernay up to the
west of Château Thierry.
The main varietal
grapes is the Meunier
followed by Pinot Noir
and Chardonnay.
Côte des Bar :
South of Troyes
Famous fort the
production of the
Champagne from the
fruity Pinot Noir.
Vast highland,
vineyards are planted on
the hillsides to the East
of Epernay. We find
Pinot Noir, then Pinot
Meunier and some
Chardonnay.
Côte des Blancs :
Chardonnay is the only
white vine authorized in
Champagne is the king
of this area.
B.I.V.B. – CANADA 2005 –
The quality factors
Avize Viti Campus
Avize Viti Campus
The quality factors
The soil
The climate
Grape varieties
The terroir
Avize Viti Campus
Avize Viti Campus
- SOIL:
A fine layer of remains of the tertiary and alluvia of the
quaternary one.
- SUBSOIL :
Chalky ground deposited by the sea, 95 millions years ago,
On the slopes : Chalk of belemnites, 60 millions years ago.
- CHALK:
An ideal cradle for Champagne:
Preserves and stores solar heat and water
Gives fineness and lightness to the wine
- LANDFORM:
The aspect plays an essential role in the sunstroke of the
vineyard and the flow of the excesses of water.
Avize Viti Campus
Avize Viti Campus
Champagne : Climate
A mild and wet influence from the ocean in the summer
combined with a cold continental influence in the winter:
Average annual temperature of 10°C.
Below 9°C grapes can't mature.
Only 1650 hours of sun
annually
Avize Viti Campus
A difficult climate for the vine:
Spring frosts, the difference in
temperature during flowering
and hail can
ruin the vintage.
Avize Viti Campus
The scale of cru
There are 324 villages in the Champagne wine-
growing region and classified using a percentage
system known as ‘d'échelle des crus’
Each cru is classified between 80% & 100%
according to: - The subsoil
- The soil
- The orientation of the slopes
- The maturity of the grapes
This classification guarantees the origin and the
quality of Champagne grapes and forms the basis
on which their price is calculated.
In Champagne there are:
- 17 Grands Cru’s 100%
- 41 Premiers Cru’s between 90% and 99%
- 266 Cru’s between 80% and 89%
Avize Viti Campus
Avize Viti Campus
Classification of the crus
Grands crus
1er crus
Avize Viti Campus
Avize Viti Campus
The 3 main varietal grapes : Since 1953
Pinot Noir
Pinot
Meunier
Chardonnay
Average vine age and planting across
Champagne:
<10 years :5025 ha (15%)
10 to 30 years :15800 ha (46%)
>30 years :13500 ha (39%)
Parcellaire:
Total no.of plots : 278 956
Average size : 12 a 29 ca
3 main Champagne grape varieties:
Pinot Noir
Pinot Meunier
Chardonnay
4 other white grapes varieties are permitted:
Arbanne, Petit Meslier, Pinot Blanc, Pinot Gris ou
Fromenteau, but account for only 0.3% of the
vines in Champagne
Avize Viti Campus
Avize Viti Campus
.
Avize Viti Campus
Rules to produce the AOP are very strict
Rules for AOP Rules for Champagne
Rules for planting location Strictly controlled zones
Rules for permitted varieties
Chardonnay, Pinot Noir, Meunier,
Pinot Blanc, Pinot Gris, Arbane, Petit
Meslier
Rules for training systems Pruning systems: Cordon de Royat,
Chablis, Guyot and Valley of the
Marne
Rules for harvest Limitation of grape yield per hectare.
Minimum grape maturity levels
Rules for pressing Limitation of juice extraction and
separation per 4000kg of grapes:
20.5hl Cuvee + 5hl Taille
Avize Viti Campus
.
Avize Viti Campus
Sustainability at Avize Viti Campus Estate
Targets Capacities
Estate management Record keeping and analysis
Biodiversity enhancement Landscape integration (hedges)
Soil nutrition Organic amendments and
fertilizers
Canopy management Mixed strategy
Training systems Adapted trellising (height,
width)
Plant health Sustainable viticulture :
- Only organic fertilizers
- Herbicides only undervine
- Minimal fungicide use
- Only pheramones
Machinery maintainenance Washing on hard standing,
recycling water
Cellar waste No chemical cleaning products
Avize Viti Campus
.
Avize Viti Campus
Sustainability at Avize Viti Campus Estate
.
We do not use these systems
Water sprinkler frost protection
Oil burners
Avize Viti Campus
.
Avize Viti Campus
Sustainability at Avize Viti Campus Estate
Maximum
density :
8000
plants/ha
Average annual
yield: 10400 kg/h
never more than
15500 kg/haMaximum 102L of juice
from 160kg fruit
(66hl/ha)
Fewer sprays per year; <25% of
Champagne’s average
-Copper against downy mildew
-Sulphur against powdery mildew
-for organic production and
-Reduction of application rate and
dosage
-Use of different substances to
decrease resistance
Reduction in
fertiliser use
Adaptaptable systems, reducing consumption
Adaptive spray
regime in
response to
disease
pressure
B.I.V.B. – CANADA 2005 –
The vinification
of Champagne wines
Avize Viti Campus
Avize Viti Campus
The vinification of white wines
Harvest
vendange
Whole bunches are hand harvested and arrive for
pressing in special 50kg boxes to avoid crushing
Manual harvesting
Soft pressing and
minimal sulphite
usage
Débourbage
Alcoholic
Fermentation
Racking
Soutirage
In vats (tank)
In barrels
orProblem
Of yeasting
Malolactic
Fermentation
- Choice of barrels
- 1st racking after A.F.
- rackings bâtonnage
- length and location of first A.F
Avize Viti Campus
Avize Viti Campus
The vinification of white wines
20,50hl top
quality : cuvée
Juice extraction rules are very
strict
Yield of the press 160 kg
of grapes for 102 litres
Avize Viti Campus
From 4000kg (un marc) of
grapes
We produce :
25,50 hl of juice
5hl second
press taille
White wine is produced
even though 2/3 of the
grapes are black skinned.
5 major principles are:
- Press immediately after picking
- Whole bunch pressed
- Slow and progressive pressing
- Low extraction
- Division of juice quality at time of pressing
Avize Viti Campus
The vinification of white winesAvize Viti Campus
1- Blending : - different
vines,- different origines,
- different vintage.
Crucial step performed in
the winter following the
harvest consisting of of
harmoniously blending
various wine lots from
different terroirs and grapes
varieties.
Establish the composition of
the future Champagne and
give it the producer’s style.
2- Filtration : More
or less fine filtration.
On Kieselguhr filters
Plate filters, Cross-
flow filters
3- Second fermentation :
The tirage liqueur (sugars
and yeast) is added to the
base wine in bottles which
are then closed with a
crown cup.
Produce a second
fermentation in bottle.4- Ageing :
The wine ferments again in
the bottle due to the added
sugar and yeast. Bottles are
then stored horizontaly on
laths for a minimum of 15
months for maturing or 3
years for vintage before being
introduced to the market.
Formation of bubbles.
5- Riddling :
The bottles are placed top-
down in special racks (or
automatic ridding machines)
and periodically turned and
slightly shaled a ¼ turn 3
times, then a 1/8 turn in the
opposit direction.
Collect the deposit formed at
the cap level in the bidule.
6- Disgoging at the ice :
The bottle-neck is immersed
into an ice-cold solution. The
deposit forms an ice plug
which is propelled out of the
bottle by the inner pressure
inside of it. Remove the
deposit.
7- Dosage :
The expedition liqueur, whose
composition is the secret of
each winemaker, is added to
the wine, as well as sulfites (to
protect the wine). The bottles
are corked with a specific cork
covered with a wire-cup.
Depending upon the final sugar
content, the Champagne will
be brut, dry or semi dry.
8- Presentation
and
expedition
15 months minimum for BSA – 36 months minimum for vintage
Avize Viti Campus
The vinification of white wines
The dosage liqueur or ‘liqueur d'expédition’, consists
mostly of cane sugar dissolved in wine at the
concentration of 500-750 g/l.
The quantity of liqueur used for dosage is decided by the
style of wine we wish to obtain:
- Doux: > 50 g/l of sugar
- Demi-sec: 32 - 50 g/l of sugar
- Sec: 17 - 32 g/l of sugar
- Extra dry: 12 - 17 g/l of sugar
- Brut: <12 g/l of sugar
- Extra brut: 0 - 6 g/l of sugar
Where there is <3 g/l of sugar and if there has been no
addition of sugar, we can use the label ‘Brut nature’, ‘pas
dosé’ or ‘dosage zero’. USA market
Avize Viti Campus
Avize Viti Campus
The sustainability at Champagne Sanger
Importance of
hygiene
Remove
scale
Slow and gentle
pressing. Juice
seperated
Brushed
cleanExtraction of sediments (bourbes) :
1 to 4%
« bourbes » are sent to the distillery.
Thermal regulation:
Heat produced by A.F (+13°C) vs
Temperature control for a cool
fermentation
Adding yeast
for reliability
and flavour
75% of production uses
malolactic fermentation
(MLF)
25% without MLF to
keep natural acidity
Tartaric acid
stabilization using
arabic gum instead
of
cold stabilization
methods
Avize Viti Campus
The aromas Avize Viti Campus
B.I.V.B. – CANADA 2005 –
The Economie
Avize Viti Campus
Avize Viti Campus
Champagne : Economic valueAvize Viti Campus
Annual sales
4.7 billion euros sales turnover
2.6 billion of this is from export:
France : 161 822 697 bottles (52 %) :
91 934 709 by « maisons de Champagne » (57 %)
69 887 988 by « récoltants et coopératives » (43 %)
Export : 150 708 747 bottles (48 %) :
131 613 925 by « maisons de Champagne » (87%)
19 094 822 by « récoltants et coopératives » (13%)
Total : 312 531 444 bottles
223 548 634 by « maisons de Champagne » (72 %)
88 982 810 by « récoltants et cooperatives » (28 %)
Stock
1428 million bottles
Avize Viti Campus
The 5 wine growing regions
The wine of Champagne is :
- exported to more than 190 countries and
- counts for 13 % of volume of the global consumption of sparkling wines.
Avize Viti Campus