3 general criteria :
1. A global strategy
(including making, selling and marketing) that guarantees the brand’s devotees will never be disappointed
with their ‘Grand Marque de Champagne’.
2. The protection and development of the Appellation area (IGP-Champagne)
and of the Champagne making process (AOC-Champagne) by objectively informing
consumers worldwide. This is achieved in partnership with other Champagne
Houses and wine makers within the AVC and CIVC, and through communication
channels more consistent for the clients than the traditional advertising
campaigns (
)of
the previous years.
3. An active participation in wine production and oenology research in order to improve Champagne (while preserving the environment and not damaging health, etc.) in association with other Houses and wine makers within the AVC, created in 1898 by a number of Champagne Houses.
7 criteria specific to each of them :
4. A grape supply as early as the grape picking season thanks to an ongoing partnership with selected wine makers; this partnership guarantees the origins of ‘cepages’ and ‘crus’. Most of the time, these grapes are used to complete the harvest of the House estate which is the result of a rigorously integrated viniculture that is environmentally friendly.
5. Qualitative pressings
with separation of the ‘moûts’ or
cuvée juices and elimination of some ‘tailles”’ or
juices from the second pressing (or ‘moûts’) or even
some ‘vins clairs’ if they happen to be of a lesser quality.
6. First vinification at a controlled temperature in the ‘cercles’:
wine vats, (barrels
or tubs )of
chosen volumes in order to preserve the characteristics of the ‘crus’ and ‘cepages’ by
region or type of soil
7. Stocking of important ‘reserve wines’, available to balance and enrich the specific characteristics of each harvest. This is to maintain the specific style of each Champagne House over the years
8. Selective blending of ‘crus’, ‘cepages’ and ‘reserve wines’ carried out by acknowledged oenologists, under the control of the cellar master (or ‘chef de cave’) who guarantees the continuity of taste and style specific to the brand.
9. Slow ageing in cellars whose constant levels of humidity and temperature are controlled during many years. This results in the development of fine aromas and bubbles which, when awakened in the glass, will enhance the perception of tastes and fragrances when the wine is tasted.
10. Disgorging without any oxidation and with a controlled contribution of a “liqueur de dosage” adapted to the nature of each ‘cuvée’ and corking with selected corks. Final preparation of the bottle and selling made after respecting the required time for a perfect homogeneity of the wine, taking into account the stocking condition and transport prior to consumption.
| (UMC – Updated in September 2005) |
