The choice of Organic Champagne

Every April 22, the world celebrates "Earth Day," considered the most important environmental event on the planet. 
Each year, Earth Day reminds us how essential it is to take actions, large and small, in an effort to preserve our environment.
Everyone, in their own way, can do something for the planet. Taking concrete action is part of the collective effort to build a healthy and sustainable environment, to address climate change and to protect the Earth for future generations. Today in Champagne, the number of actions is steadily increasing.

ORGANIC CHAMPAGNE

1. The choice of being organic : 
Organic farming is not new in Champagne. Since the 1970s, some Vignerons decided to start converting their vineyards to Organic, initially suffering both because of Champagne's climate which, being humid and rainy, is complicated to manage in organic farming, and because of the professional environment. 
Officially recognized in France since 1981, the real passion for this method of cultivation appeared only in the 2000s. The transition to organic requires taking risks and having an independent spirit, which is not always easy in a region where most decisions are collegial. Little by little, other Vignerons took the plunge....
Today, the production of organic and in-conversion Champagne concerns about 3000 hectares of vineyards. Some still do not market organic Champagne because of the time needed for conversion and winemaking. In fact, grapes can be certified organic only from the fourth harvest after the first year of conversion, to which must be added at least another two, see three, years of vinification (cellar aging).

2. What does it mean to be certified organic? 

Being certified in organic viticulture implies the respect of European regulations about organic production, which prohibit the use of synthetic pesticides and chemical fertilizers. Controls are carried out by an independent body, at least once a year and by surprise. Analyses are done on leaves, grapes or wine to check for the absence of pesticide residues. This viticulture therefore respects the "living" and is characterized by the absence of synthetic chemicals, GMO and a reduced use of natural elements (sulfur, copper, clay for example). 
To protect the vine from its pests, the organic Vigneron can use different means: predators, natural minerals, friendly bacteria, medicinal plants. 
In organic farming, the soil is the main concern and efforts involve plowing, natural fertilizers, grassing and composting. These practices stimulate soil life and encourage terroir expression.

HVE

1. A label : 
The "Haute Valeur Environementale" (HVE) is a label that guarantees that the agricultural practices used by the Vigneron preserve the natural ecosystem and minimize pressure on the environment (soil, water, air, landscape, etc.).
The HVE designation is based on four themes:

- Biodiversity conservation (insects, trees, hedges, grass strips, flowers, etc.);
- phytosanitary strategy;
- fertilization management;
- management of water resources.

The Vigneron then implements agricultural practices that follow the principles of agro-ecology: favoring the resources and mechanisms of nature. 
Operational autonomy, improvement of the added value of products, reduction of energy consumption, reduction of phytosanitary products.... 
The HVE corresponds to the highest level of the environmental certification system for agricultural activities.

2. A specific regulation and checks :

The "Haute Valeur Environementale" is subject to national regulations. To maintain this designation, farms are checked at least once every eighteen months by a certification body. The HVE logo can be placed on products that contain at least 95% agricultural raw materials from farms with high environmental value. The presence of the logo allows consumers to identify products whose raw materials come from farms that adopt practices particularly respectful of the environment. 

SUSTAINABLE VITICULTURE 

1. Principles : 
To be sustainable, agriculture in general must respect certain principles such as: 
- The conservation of genetic resources and biodiversity;
- The sustainable management of natural pastures;
- The fight against desertification.
To these basic principles we must add the need to avoid the dispersive uses of metals in agriculture.

2. In Champagne :
Sustainable viticulture in Champagne is the application of the principles of sustainable agriculture to viticulture. It is a voluntary approach based on the daily commitment of the Vignerons of Champagne around 3 areas of action:
- Biodiversity Footprint
- Ecological Footprint
- Water footprint
The goal of this certification is to minimize the pressure of winemaking practices on the environment (air, climate, water, soil, biodiversity, landscapes). As with national environmental certifications, the audit of the operation and the awarding of the certification are carried out by an independent certification body.

Our Vignerons' Cuvées are all derived from agriculture that respects our environment.
And now that you know all about sustainable viticulture in Champagne, meet us at our Boutique to celebrate Earth Day by tasting one of our Cuvées, fruit of this respect!

Cin cin et à votre santé!