discover champagne and the estate of avize viti campus · pdf fileavize viti campus champagne...

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


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.


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


.

We do not use these systems

Water sprinkler frost protection

Oil burners

Avize Viti Campus

.

Avize Viti Campus


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


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


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 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

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The aromas Avize Viti Campus


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

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