Champagne

Champagne as a sparkling wine, its elegance and its undisputed class is intimately linked to its production area, Champagne. In this area over the centuries the "Champenoise" production method has found its definition through refermentation in the bottle, which then spread throughout the world, starting from different vines but also with the same grapes used in Champagne. However, the class, elegance and personality of the wines produced in the area of origin is still unmatched today. The area known as Champagne is located about 150 kilometers north-east of Paris. It seems that the vine was present in the area already in the tertiary era, however the winemaking history of Champagne begins with the Roman Empire. Only starting from the 17th century, thanks to a series of circumstances due to the particular environmental and climatic conditions of the area, producers began to interpret, exploit and control the various production phases, until arriving in the mid-1800s at what we call "Champagne" today.

In practice, the vineyards of Champagne are classified with a 1911 system called Echelle des Crus (scale of crus), based on the quality of each individual cru and its distance from the commercial heart of Champagne, namely Reims and Epernay. Essentially, the system classifies the different municipalities of Champagne based on the commercial value of the grapes grown in the municipality itself and expressed as a percentage.

The three categories are: Grand Cru, Premier Cru and Cru