On June 29, 1936, Champagne received recognition as a controlled designation of origin (AOC). This designation enshrined the rules of terroir and wine-making that had shaped the craft of Champagne since the happy accident in the 1600s that gave us the wine we adore today.
The rich history and unique terroir that define Champagne are why the Comité Champagne seeks to protect the wine’s integrity and differentiate it from sparkling wines made in other parts of the world. And while its heritage is respected and its savoir faire is honored, the Champagne industry is far from stuck in the past. Each generation of winemakers brings new energy, embodying Champagne’s earliest traditions of marrying history and innovation.
Looking back as early as the 1670s, winemakers in Champagne deployed pioneering practices for bringing bubbles to the region’s wines. Glassmakers perfected new, thick bottles in the 1770s that could withstand the pressure of secondary fermentation, and the close of the 18th century brought the addition of sugar to bring more balance to the wines. As the processes of growing the grapes, pressing the clusters, and fermenting and maturing the wines have improved, so too has the final product.
Today that innovation continues. Science and new technologies have enhanced the practice of producing Champagne, from how farmers care for the vineyards to how the wine is blended. The growers, houses and co-operatives that make up the Champagne ecosystem maintain the perfect balance, protecting the traditions of Champagne while pursuing innovations that enhance the experience for Champagne lovers, promote sustainability, and create beautiful flavors.
Learn more about what makes Champagne unique HERE:
