The war of the three will not take place
Between Champagne, Prosecco et Cava, le Champagne Lover doesn’t have to think twice. The average consumer, however, may hesitate before making a decision. The choice is often dictated by the wallet, rather than guided by the taste buds which would certainly prefer the finer offering.
But whatever they produce in Venetia, Catalonia, Limoux or Gaillac, it will never be able to change the natural order of things: Champagne will always have its own unique terroir, climate, subsoils and winemaking expertise which make it the envy of the rest of the world. Starting with its famous sparkling wines.
Snobbish, did someone say? Champagne may get some stick but it is more confident than ever, as it knows it is unique and able to attain levels of quality that none of its competitors could ever hope for. Nothing can replace the quality of its terroirs, with specificities that have developed over the centuries, its limestone subsoils, its ideal climate for wine growing, its vibrant landscapes, nor the ancestral savoir-faire behind its stringent and rigorous methods of production. 15,000 wine growers work their own micro-terroirs throughout the year, over around 34,000 hectares of vineyards and are acutely aware of the unique interaction between the physical and biological environments of their wine growing and winemaking practices.
On 275,000 different plots of vines, the result of careful zoning, the region’s wine growers are able to attain an exceptional level of excellence. From North to South, this patchwork of parcels covers the Montagne de Reims, the Marne Valley, the Côte des Blancs, the Côte de Sézanne and the Côte des Bar. Each plot has its own unique characteristics yet all share one common denominator: champagne is a wine produced on the hillsides, on the most well exposed slopes (south, south-east and east), facing the sun and with an incline of around 12%, which ensures good irrigation and drainage, keeping the vines healthy and well fed.