A

AOC CHAMPAGNE: 34 000 hectares 15 000 wine-making developers 150 cooperatives 300 houses of champagne

ASSEMBLY: founding Stage of the elaboration of the champagne, because it is at the heart of the strategy of every champenois.
At this stage, the pallet of available wines combines potential of variable evolution. The talent of the head wine waiter, the oenologist, the wine grower is to create or to recreate the style of his/her own by anticipating the evolution of the wine. It is thanks to the experiment of the tasting that it selects wines in assemble together.
The champagne is a wine of assembly (at 3 levels):
_ of vineyards and soils
_ of vines
_ of years

C

CHAMPAGNE OF BODY: powerful, intense, well structured champagne.

CHAMPAGNE OF HEART: generous champagne, fade out.

CHAMPAGNE OF SOUL: complex, mature, rich champagne.

CHAMPAGNE OF SPIRIT: lively, delicate, light champagne.

CHARDONNAY: white Grape authorized in champagne and which represents 28.8 % of the standing surface. Vine of the delicacy in the floral and sometimes mineral notes.

CIRCLE: says himself of a supple, fat, silky wine.

COAST OF THE BARS: region of the vineyard champenois, situated in the Aube, especially planted in pinot noir.

L

LENGTH IN MOUTH: duration during which the tastes and the aromas of a wine stay in the mouth of the wine taster. A big length in mouth is very often synonymic of quality.

M

MATURATION: for a champagne, she can go from 15 months to 5 years and more. With the age, the aromas evolve, of simple notes with complexes, superficial notes in deep, of clear notes with fondues.

MINERAL: family of aromas which includes the chalk, the flint. The mineral aromas often express the country of origin of the wine.

MORELLO CHERRY: variety of slightly acid cherry.

O

ORGANOLEPTIC PALLET: all which affects the senses during the tasting, worth knowing for the champagne the view, the sense of smell and the taste.

P

PINOT NOIR: vine in the aromas of red berries, which brings to the wine of the body and the power.

PRIMARY AROMAS: characterized by wines until 2-3 years.
Aromas of a big freshness belonging to several families: the white flowers, the citrus fruits, the white fruits, the red berries, the vegetables, the minerals.

PROTECTED DESIGNATION OF ORIGIN (AOC): we understand by Protected designation of origin, the geographical name of a country, a region or a locality, serving to indicate a product which is native of it and among which the quality or the characters are exclusively owed or essentially in the middle geographical, including the natural factors and the human factors.

S

SECONDARY AROMAS: wines between 3-4 years and 6-8 years.
More round, more intense aromas in families: yellow fruits, dried fruits, cooked fruits, pastries, candy, spices.

SOFTNESS: says himself of a very supple wine, which caresses the palace.

T

TERTIARY AROMAS: wines beyond 6-8 years.
Profound aromas of very mature fruits, candied fruits, of undergrowth, roasting, of blown out, honey.

V

VINTAGE WINE: assembly of wines of the same year, realized if the typicality of the grape harvest is remarkable.