Wines rosés Designation of origin A.O.C. Champagne
strong>Champange is the most recognized among the sparkling wines and is elaborated in the “Champagne” region, on the northeast of France. A.O.C are the acronyms of “Apellation d’Origine Controlle”, that correspond to the Spanish regulation “Denominación de Origen Controlada Española”. Champagne is the further northern region on wine production with a surface of 33.500 hectares and an annual production of 260 millions of bottles.
More information about the designation of origin A.O.C. Champagne
The climate is characterized by its north latitude and is subjected to oceanic and continental influences. Despite the geological variety of the region, the predominant soil is calcareous and benefits the good drainage of the vines during the whole year. The more important cities are Reims and Épernay. Within the winegrowing zones there are 4 different regions: La Montagne de Reims, La Côte de Blancs and La Côte de Sézane, the Valley of Marne and la Côte des Bar. The sparkling is elaborated following the traditional method Champenoise. One of the particularities of this winemaking process is the second fermentation in bottle. The bottles must be at least 15 months in the wine cellar, even if the great champagnes have longer ageing that can exceed the 10 years. The allowed varieties are Pinot Noir, Pinot Meunier (red) and Chardonnay (white).
According to the sugar content, Champagnes can be classified as:
Brut Nature or Dosage Zéro: From 0 to 3 grams of sugar per liter.
Extra-Brut: Up to 6 grams of sugar per liter.
Brut: Less than 12 grams of sugar per liter.
Extra dry: From 12 to 17 grams per liter.
Dry: Between 17 and 32 grams per liter.
Semi-Dry: From 32 to 50 grams per liter.
Doux: More than 50 grams per liter.
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