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  • B.I.V.B. CANADA 2005

    Avize Viti Campus



    and the estate of

    Avize Viti Campus

  • Avize Viti Campus

    Champagne Growers And Wine MerchantsAvize Viti Campus






    High SchoolWine Making

    Training center for apprentices

    Director : Nicolas ROBERT

    EtablissementAvize Viti Campus

    Director : Jean-Luc PROST

    ViceDirector : Agathe CHEVALIER

    General secretary : Franoise 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


    Avize Viti Campus

  • Avize Viti Campus

    Champagne Growers And Wine Merchants

    15800 wine growers selling grapes 4461 RM RC (vignerons expditeurs)

    137 COOPERATIVE WINERIES39 cooperatives which market14174 members28M bottles

    306 WINE MERCHANTS213M bottles

    Varietal grapes38% Pinot Noir32% Pinot Meunier30% Chardonnay

    Avize Viti Campus

  • Avize Viti Campus

    The map of the Vineyard

    The Champenois


    represent 0.4 %

    of the worlds

    vineyards and 4

    % of French


    Avize Viti Campus

    Valle de la Marne :

    From Epernay up to the

    west of Chteau Thierry.

    The main varietal

    grapes is the Meunier

    followed by Pinot Noir

    and Chardonnay.

    Cte 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


    Cte 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


    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 10C.

    Below 9C grapes can't mature.

    Only 1650 hours of sun


    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'chelle 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 Crus 100%

    - 41 Premiers Crus between 90% and 99%

    - 266 Crus 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




    Average vine age and planting across


    30 years :13500 ha (39%)


    Total no.of plots : 278 956

    Average size : 12 a 29 ca

    3 main Champagne grape varieties:

    Pinot Noir

    Pinot Meunier


    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


    Rules for training systems Pruning systems: Cordon de Royat,

    Chablis, Guyot and Valley of the


    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


    Canopy management Mixed strategy

    Training systems Adapted trellising (height,


    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


    density :



    Average annual

    yield: 10400 kg/h

    never more than

    15500 kg/haMaximum 102L of juice

    from 160kg fruit


    Fewer sprays per year;

  • B.I.V.B. CANADA 2005

    The vinification

    of Champagne wines

    Avize Viti Campus

  • Avize Viti Campus

    The vinification of white wines



    Whole bunches are hand harvested and arrive for

    pressing in special 50kg boxes to avoid crushing

    Manual harvesting

    Soft pressing and

    minimal sulphite







    In vats (tank)

    In barrels


    Of yeasting



    - Choice of barrels

    - 1st racking after A.F.

    - rackings btonnage

    - length and location of first A.F

    Avize Viti Campus

  • Avize Viti Campus

    The vinification of white wines

    20,50hl top

    quality : cuve

    Juice extraction rules are very


    Yield of the press 160 kg

    of grapes for 102 litres

    Avize Viti Campus

    From 4000kg (un marc) of


    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


    Establish the composition of

    the future Champagne and

    give it the producers 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 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 ic