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A comprehensive q&a guide for the wset level 4 diploma unit 5 on sparkling wine, specifically focusing on champagne. It covers key aspects of champagne production, including climate, soil, grape varieties, pruning techniques, juice yield, winemaking processes, sweetness levels, and labeling terms. The document also includes detailed information on the different sub-regions of champagne and their unique characteristics.
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Climate for Champagne? - ANS-Cool Continental. Frosts and winter freeze are very serious hazards. Average annual temperature 11C. Average hours of sunshine 1680 per year. Soils for Champagne? - ANS-Chalk and Limestone based. Highly porous and can store enough water to protect vines through dry summers. Marl and sand in important area. Valle de la Marne. 90 - 300 metres, perdominantly south , east and south east facing slopes. How many Grand Cru and Premier Cru in Champagne? - ANS-Grand Cru - 17 villages Premier Cru - 44 villages Sub-regions in Champagne? - ANS-Total 14 sub-region. Most important are
Maturation & Storage - ANS-On lees for minimum of 12 months. Time of wine must be kept from the date of tirage to release for sale;