2.8.2023
EN
Official Journal of the European Union
C 273/13
— a continental climate, giving rise to frost, sometimes with destructive effects, and providing sunshine in summer, which helps the grapes to ripen.
Human factors ‘Eau-de-vie de vin de la Marne / Fine champenoise’ is traditionally made from wines produced under the ‘Champagne’ PDO, predominantly from the three champagne grape varieties: Chardonnay, Pinot Noir and Meunier.
The area’s soil and climatic conditions and the local harvesting, grape-pressing and wine-making practices, which are geared to the production of sparkling wine, interact to produce wines with a broad aromatic palate, on account of the range of grape varieties used, a certain degree of acidity and a relatively low alcoholic strength, allowing a high concentration of aromas.
The wines used for distillation are taken at various stages of the production of the ‘Champagne’ PDO, namely during pressing, quality selection of the base wines and disgorgement.
They therefore have varied characteristics, which contribute to the aromatic originality of ‘Eau-de-vie de vin de la Marne / Fine champenoise’.
Distillation is carried out either by distillers located at a fixed spot at the heart of the vineyards, who distil, mature and market the spirit themselves or through the intermediary of winemakers or champagne merchants, or by travelling distillers, who work to order on behalf of winegrowers.
Causal link ‘Eau-de-vie de vin de la Marne / Fine champenoise’ derives its main characteristics from the raw material used to produce it, which is sourced from the production of the ‘Champagne’ PDO.
The link with the ‘Eau-de-vie de vin de la Marne / Fine champenoise’ geographical area rests on the following factors: The specific quality of the grapes produced in the Champagne region: The vineyards of the Champagne region owe their distinctiveness to their northerly location.
The soil and climatic conditions in the geographical area have led to the emergence of a specific method of vineyard management, reflected, in particular, in the choice of grape varieties.
The three main grape varieties are Chardonnay B (29 %), Pinot Noir N (38 %) and Meunier N (32 %).
These grape varieties, in combination with the conditions in the geographical area, provide a raw material characterised by a good balance between acidity and potential alcohol and a low alcohol content.
These characteristics, particularly the alcohol content, are ideal for the production of spirits: as the pure alcohol yield is lower, the aromas are more concentrated in the spirit obtained.
The range of grape varieties used adds to the diversity of the aromas.
The use of wines sourced from the production of sparkling wines: Local methods for picking and pressing the grapes and making the wine are tailored exclusively to the production of sparkling wine.
The wines used to make ‘Eau-de-vie de vin de la Marne / Fine champenoise’ are taken at various stages of the production of the ‘Champagne’ PDO, namely during pressing, quality selection of the base wines and disgorgement.
They therefore have varied characteristics, which contribute to the aromatic originality of ‘Eau-de-vie de vin de la Marne / Fine champenoise’.
The expertise of the distillers and the cellar masters helps to ensure that ‘Eau-de-vie de vin de la Marne / Fine champenoise’ fully expresses the aromas derived from the raw material used to make it, either very floral, slightly winey notes and notes of white-fleshed fruit (apple, pear) for the unaged spirits or, depending on the stage of ageing of the aged spirits, notes of wood, vanilla, toasted bread and light tobacco, which ‘Eau-de-vie de vin de la Marne / Fine champenoise’ acquires as it ages.
Link to the product specification https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-d643c5db-b3a5-4e76-a2de-ce06bec6bea5