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1、From the parcels delimitation to the wine marketing: an integrated organizationAvril 20092Champagne-FranceA precise area34A unique soil and an ancestral know-howChampagne, the combination of a unique, strictly defined territory and traditional production conditions, which are of the worlds most rigo
2、rous ones5What is Champagne ?A sparkling wine, produced in the region of Champagne, France, on the basis of strict methods that are prescribed by the French law and Community Regulations One of the worlds most prestigious wines A wine that is in conformity with very strict rules An economical asset
3、for the region of Champagne-Ardennes A name, symbol of luxury and festivity, which is often the subject of misappropriationThe production methods (1)The product has to comply with the horizontal regulationChampagne is a sparkling wine which must comply with the European regulations regarding sparkli
4、ng wines6CHAMPAGN ECHAMPAGN EHorizontal regulationsThe production methods (2)Additional regulations apply for GI productsTraditional and local production rulesDefinition of the rules by producers organizationsControl by administrations and interprofessional organizations7CHAMPAGN ECHAMPAGN ECHAMPAGN
5、EHorizontal regulationsAdditional regulations8A considerable economic positionFrance is the first-ranked country for the production of sparkling wines and its Champagne represents 95% of this production322,4 million bottles sold in 2008 A turnover of 4,3 billion euros in 2008More than 15 000 winegro
6、wers and 300 Champagne houses, generating around 30 000 direct jobsThe restricted areaA shared missionAdministration (specific body, fraud administration and customs)definition and control the respect of the restricted areaInterprofessional organizationProposition to extend/restrict the aforesaid re
7、gionInternal controls910The history of the Interprofessional organisationPhylloxeraAnti-fraud lawChampagnes RevolutionLaw on Appellations of OriginCreation of the C.N.A.O.Champagne Decree189819051911191919351936Since the 1900s, producers are increasing the quality requirements for the production of
8、Champagne and decide to create two kind of professional organizations: the UMC (Union of the Champagne Houses) and the SGV (trade union of growers). Since the 30s, wines are tested before being allowed to be labeled as Champagne. During the second world war, the German occupation encourages the coor
9、dinated action between the Champagne houses and growers and finally the CICV was founded in 1941 Since the 90s, a follow-up of the quality is organizes in the market, including analysis and tasting of the wines.Champagne committee12Law of 12 april 1941: creation of CIVC13Interprofessionnal organizat
10、ionCOMMISSAIRE du GOUVERNEMENTCOMMISSION PERMANENTEPresident Presidentof the Houses of the winegrowersEXECUTIVE COMMITTE 6 wine merchants +6 winegrowersSPEZIALIZED COMMISSIONS Commission Technique Commission Communication Know the production; Know the transactions; Know the sales; Know the stocksThe
11、 knowledge of the market194 missionsVineyard and harvestExportTM registrationEconomic research instituteThe stocks control20Millions bottlesThe professional card21Quality improvementQuality improvementThe elder mission of the interprofessional organisation, since Phylloxera destroyed most of the vin
12、eyard23R&D at every stage of the production process - 50 people staff - More than 120 R&D programs - From the vine to the corkControl of the quality - Control the respect of the production process (f.e. : pressing centers) - Follow-up of the quality - Anti-counterfeiting tool, etc.The annual yield p
13、er hectare24Kg25The harvest (in million of bottles)26Authorized grapes in ChampagnePinot noir : 39%Chardonnay : 28%Pinot meunier : 33%The production methods The importance of the pressing in ChampagneA specific pressing process in specific pressing centersThe pressing process is regulated by adminis
14、tration, on the basis of traditional know-howCIVC is approving each pressing centerThe administration is controlling the pressing processCIVC is continuously experimenting new pressing processes, which would ensure the quality and typicity of Champagne wines27The production methods Many other criter
15、iaGrape varieties,Density of the vines in the vineyardSpecific cutting of the vineSecond fermentation in bottles, minimum ageing conditionsSpecific regulations for vintage winesSpecific labeling provisions28The quality standardsSince the 1900s, producers are increasing the quality requirements for t
16、he production of ChampagneSince the 30s, wines are tested before being allowed to be labeled as ChampagneSince the 90s, a follow-up of the quality is organized in the market, including analysis and tasting of the wines29Control of quality30The quality standardsAn adapted control system- adapted to the type of product and its specificities- adapted to the specific market of the products-
