The wines of Champagne are defined not just by the region’s history, geography, and laws but also by its unique viticultural and winemaking practices. This guide follows Champagne production from the vineyard to the glass, diving into the specific farming practices, decisions made in the cellar, and biological processes that together result in one of the world’s great sparkling wines.
Achieving a vineyard that is balanced year after year to produce sparkling rather than still wine requires adhering to certain criteria. It is not practical to be dogmatic about how each grape variety should be grown in every location within such a large and varied region as Champagne.
But it is true that a variety destined for Champagne production, when compared with the same variety grown in the same place for a still wine, generally requires the following in a classic vineyard:
In Champagne, the space between vines within the same row can range between 0.9 meters and 1.5 meters (roughly 3 feet and 4.9 feet), while the distance between rows must not exceed 1.5 meters. The relatively wide-spaced minimum of 0.9 meters is determined by the space necessary to accommodate all obligatory methods of training and the number of fruiting buds required. There is also a maximum sum of spread—the summation of the distance between each vine and each row—of 2.5 meters (8.2 feet). This is equivalent to, for example, 1 meter (3.3 feet) between vines and 1.5 meters between rows.
The average density in Champagne is 8,000
What is the legal maximum of sugar per liter allowed in the Tirage?
According to the Wine Scholar Guild’s Champagne Study Manual, the maximum is 27 g/l. This is from the WSG textbook: “Every 4 g/l sugar added to the vin clair will create 1 atm of pressure and increase the final alcohol content by .22%. By law, the maximum amount of sugar that can be added is 27 g/l. This limits the amount of additional alcohol produced to 1.5% and creates the requisite 4.9-6 atms. Some highly effective yeasts have even produced 7 atms!” (Although as discussed in this guide above, the most common practice is 24 g/l with some producers using less and seeking reduced pressure levels.)