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The origins of the Champagne appellation derive from the genius of its inventors exploiting the benefits of three very specific assets: natural conditions (the northern climate, the chalk subsoil and the character of the slopes); the ingenuity of the Champenois, some with deep roots in the region, some more recently arrived, who embraced and managed the effervescence process; and thirdly, the talent they demonstrated in building the worldwide reputation of Champagne.
An Appellation d’Origine Contrôlée (AOC) links a product to its place of origin and subjects it to certain rules of production and development. Products granted AOC status are the expression of an intimate connection between that product and its particular territory, put to work and maintained over time by Man.