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Male Narrator: Some things what we do is pure fantasy,
The crazy idea that we keep waking up our sleeves for special days
Hot air balloons are wrong only
In France, they called these things Montgolfiere .
The name honored the man
- a person France, of course -
who invented the balloon more than 200 years ago.
Today's celebration is to honor the 40th anniversary
from Xavier Gonet, champagne maker
For the first time in his life,
he looked down the vines
that his family has been harvested for hundreds of years
Narrator: The first strange thing about about the Champagne region
is how far north it is:
North and east of Paris -
more far north from alsace
Actually, this is the northernmost area that grows with wine
on the European continent
Only on the road, Belgian people make beer, not wine
The second thing to note is the land
In most Champagne,
is pure lime < br /> just below the surface
Blinding, white chalk,
and shellfish remnants from prehistoric seas
This gives the best champagne < br /> clean, crispy finish.
And the top layer with mineral dust below
gives a feeling
April 2012. </ p >
A strong and hot beginning years of wine making in France.
Stephane Coquilette examined the vine with Martine Saunier,
who imported the boat to the US
Narrator: Stephane was a manufacturer independent grower
who created the top-of-the-line wine boutique
But more and more than the vineyards are owned
with the big name dominating Champagne
in a way that has never been heard from in Burgundy or Bordeaux.
Competition for Stephane and other small producers
not Appellation on the road
but the marketing and purchasing power
of the company big
Champagne is an industry
with a massive global market to defend
Companies range from
broad, international < br /> luxury goods brands
for small family operations
produce several thousand bottles a year.
You can't call sparkling wine "Champagne"
unless it comes from this region in France.
The best quality --Premier or Grand Cru -
comes from the heart of the area
with cities from Epernay and Ay
right in the middle.
And "Rimes" - or Reims-- to the north.
Reims is a cathedral city,
a fortress of elegance and tradition.
It's headquarters for many famous names
and the union house champagne house
The president is Ghislain de Montgolfier.
He is one of them the Bollinger family.
>
Narrator: This is Maison Bollinger
favorite drink from King Edward VII.
- Bonjour! - Martine
- Merci.
- D & apos; accord.
Narrator: Founded in 1829,
This is a classic, medium-sized champagne house
with a reputation honored.
On the wall from the main reception
is the wise royal warrants
shows that Bollinger has become the champagne of choice
p>
for the British Royal Family
for the past 125 years.
You cannot buy such publicity
Jerome Philippon is the managing director
of Bollinger.
Narrator: The company is hired a professional archivist
and help divide it with the world.
Some of Bollinger & apos; s most valuable items
came from the middle of the 20th century
and hers Madame Lily Bollinger,
One of the great women of champagne
In the 1950s he ran the company
and become Bollinger's face to the world
This is a photo of of the triumphant tour
of the United States after the war second world.
This is real in-your-face marketing.
But that is something champagne maker
has learned how do it a hundred years before.
Champagne makers have been used every media known to humans
to spread their message around the world.
And what is the message?
Champagne is more than just wine;
It's magic.
But how do they do it?
Narrator: They've made champagne for more than 250 years.
That's once a mysterious process,
an undisclosed secret.
How can they get it? < br /> bubbles are formed in wine?
This is Cramant,
one of the most beautiful villages southwest of Epernay
Here the Diebolt family > make first class champagne
of chardonnay wine
Reality is it wine making
- and in particular, make champagne--
is hard work:
24/7 for most of 365 days in years.
To make delicious wine,
>
Isabelle Diebolt takes this work personally
She's the only family who can get into the barrel
The yeast makes wine,
But if there is something left from yeast that you don't want,
it will damage the next batch.
Narrator: Brother On Isabelle, Arnaud,
Running the entire operation is Jacques Diebolt,
He is the boss,
but that doesn't mean he won't get his hands dirty
Jacques Diebolt has made champagne for more than 50 years...
- Fine.
Narrator: < br /> Today's final task,
Taste the rose,
the pink champagne that will be there Then enter the bottle.
is the one that can You enjoy finished products
on Friday afternoon,
are you wrong from the family
or an ordinary employee.
Narrator: At 7:00 a.m.,
Martine is invited to the Diebolt for dinner
Here, the whole family will sit
for four dishes... </ p >
and enjoy the fruit from the work family.
- Oh, Martine!
Narrator: day After the dinner party,
Jacques Diebolt brings Martine to his favorite vineyard,
Les Pimonts.
Narrator: History haunts champagne area
like a ghost at a party
You will think of its history it will be colorful and fun.
After all this is Champagne.
But that is irony.
This is not.
Nobody lives here easy to forget
what happened In the past century,
or indeed, in the past 2,000 years.
This is the story of war and death > on an unimaginable scale.
The hills and surrounding areas the soaking wetlands.
Narrator: Attila the Hun sweeps from the east
to occupy this open plain 1,500 years ago.
He was submitted first and only defeat
by the Gauls and Romans here.
And so it started:
One hundred years of war,
Napoleonic Wars,
Franco-Prussian War,
and worst of all, First World war.
The scale of the massacre is huge
For three years, the battlefield at Marne </ p >
Moving back and forth in an area less than 30 miles
on the Champagne border.
Narrator: This Pyramid, was built in 1923,
contains an ossuary:
The bones at least 10,000 unnamed soldiers
are buried far below. </ P>
For one side, you can still see the remnants
of some ditches.
This is dedicated to the dead from the army of Champagne.
In the beginning of April 2012,
the Sun disappeared from France northeast
for almost three months
Champagne maker, familiar with bad weather,
go to the ground
Always there's work to do in the basement
Christian Coquilette, Stephane's father,
still runs his own winery, even though he now in his 80s.
The jewel in the crown is the warehouse.
He has made champagne for more than 60 years,
and most of the products have here
3/4 million bottles, more or less,
all slowly maturing under ancient 24 volt lights.
You might think that this labyrinth
is something extraordinary:
Wine as far as the eye can see,
stretch under some /> city block in Epernay.
But it's only one from hundreds of cellars
in the Champagne country,
as historians Pierre Cheval explained. </ P>
Narrator: Christian Coquilette has
almost half a mile from the basement. </ P>
But the bottle don't just sit here
They need constant attention
to keep champagne clean without sediment.
Narrator: You have to make sure that the sediment ends
on the bottle cap so that it can be released later.
So each bottle is placed on a special shelf
and gently turns around.
This is called language.
Narrator: There are 750,000 bottles here,
and most of them need turning constant
Narrator: In a small room locked,
in the farthest corner from the basement
belongs to Christians special bottles are valuable,
work for life
Narrator: Christian starts When he was a boy in the 1940s
and took one from his mother's wine
to international competition
Narrator: On the ground, the weather is terrible:
It's cold and rainy until April and May.
How can someone produce decent wine in this condition?
Well, that's the question
that Champenois has been busy for generations,
and that's why they insist on strict controls
of everything in Champagne.
There are rules for cellaring,
rules for harvesting,
rules for pruning vines.
Rules are governed by CVC.:
Corporation of Champagne Winemakers.
The president is Jean- Pierre Parisot. </ P>
Narrator: This is not just a procedure;
This is the rule,
and that's why you see endlessly row of vines in Champagne
everything is trimmed and trimmed in exactly the same way,
is like a paratroopers.
There is no empty space, Burgundy's creative style here.
Narrator: A Sunday in the beginning of June: a beautiful day.
In Avize village,
They are celebrating it first fellowship
a dozen from local children
This is an important time.
They are officially growing up and welcomed by the community.
The Diebolt Family is Catholic,
even though it's Jacques who really takes it seriously.
The pattern of life has changed very little in the French countryside
since the French revolution more than 200 years ago.
Sunday is still a holy day.
There is no work for most people .
Narrator: Jacques takes Martine to spin on S.U.V. new,
Pride of the family
- Well, from Jacque & apos; s, of course.
Here in Champagne, Sunday or not Sunday,
There is work to do.
When the sun rises After a long rain
is when the fungus swallows the vines.
>
It doesn't matter what are your plans
You have to cancel everything
and go and see what happened in the field
Narrator: bad summer demanding extreme action
Narrator: Morning, noon and night,
Throughout the summer of 2012,
Wine makers must treat vines
and no tool in the toolbox left unused
At the end of 2012,
Champagne maker was finally decided
cleaning the plant From the air has gone too far.
Too difficult to control.
There will be no more helicopters spraying vines
Champagne in the future. </ P>
Narrator: But the problem is do not miraculously disappear
Needs of Arnaud and Isabelle Diebolt p> themselves to check for bugs and stop the spoilage from the start.
Narrator: The same problem is dealing with all champagne makers.
Maison Gosset < br /> is a highly respected home
based in the heart of Epernay.
This deputy director is Odilon de Varine Bohan.
Ini wakil direktur adalah Odilon de Varine Bohan.
Narrator: Maison Gosset is Negociant ,
means not having vines
This buys grapes from local farmers
The makers of the Gosset winchaker is Jean-Pierre Maraigner
Narrator: This is June 20, a midsummer & apos; s eve,
Another day of sunshine on Epernay
Luxury food is being planned throughout the city.
It's time to party.
Gonet-Medevilles have a home
on Avenue de Champagne,
The best address is in Epernay.
Birthday of Xavier Gonet's 40th The party is being prepared
He brings the balloon this morning,
And now there will be more champagne.
Narrator: Bouchon is a family dog. </ P>
Bouchon means "cork"
and he must be seen some of them
appear in this house
Old friends are here to share some of the best wines
Gonet's family has produced for the past 40 years
When Xavier's wife, Julia, arrived from Bordeaux,
He was astonished to see how much /> They enjoy their wine here. </ P>
Narrator: Soon, the sun disappears again. </ P>
There is no end for bad weather </ p >
When Martine goes to see Coquilettes,
Stephane is not optimistic.
Narrator: At Diebolts & apos ;, Work begins before dawn.
Isabelle will be responsible from picking up wine,
and her brother, Arnaud, will do it run things back on wine.
There is a rush because this is the first day
they are allowed to choose in Cramant
under harvest rules
Good weather, and you don't want to waste it.
Most grape pickers come from Turkey or Algeria
and some of them are far more far south in Africa.
Narrator: They have less than a week
to choose everything in the Cramant area.
Each village is given a date to start and the date stops
so that no one can get special advantages:
Other rules
In Champagne, the more you choose, the more you get...
Except, You are part of the family.
At harvest ,
Gonet-Medevilles take their child
across Bordeaux where they go to school
so they can be part of of the action ,
at least for one weekend.
Narrator: So far in the process,
Wine in Champagne is very much like making wine elsewhere
but with more rules.
But now it's time to destroy the grapes,
and this is the place where to be very different
In Coquilettes,
They collect a traditional champagne.
Christian Coquilette who is responsible
>
weigh grapes
This is very important.
You are required by law to find out the exact weight.
must produce only 8 gallons (30 liters) juice
if you want to call the champagne juice someday.
There are many things please note.
A traditional champagne press
holds almost 9,000 pounds (4,000 kg) from grapes,
so you are only allowed to squeeze
a little more than 700 gallons (2,660 liters)...
And it must be done very, very soft
Son Christian Coquilette, Stephane,
knows that the enemy good wine is in a hurry
Narrator: But in Champagne, of course,
The process is more complicated than that.
There is an official three juice level
The first juice It is squeezed from the fruit wine
will be clear and most subtle.
This is called Vin de Cuvee ,
and it runs into a special tank of its own.
After the tank is full,
The winemaker must distribute it the remaining juice left
to the second tank
This is officially considered good, but not too good,
and it will mature in different barrels.
Now they are allowed to sweep the grapes
and give them a second crush.
But again, there are regulations.
They are only allowed to get 176 gallons (666 liters) of this.
And what happened for the cake left?
There's still juice in it,
but you aren't allowed to use it to make champagne.
This was sent to make industrial alcohol.
Stephane wine is indeed fair on the way from his father.
It's bigger and more modern
- more than a small factory -
but destroys just as complex
Not as much wine this year,
p>
but the best of them really good
Narrator: At Maison Gosset at Epernay,
live at this stage wine making is much simpler.
They don't have any destroyers
because they don't have vines
in the entire Champagne region.
Narrator: The first job is to check what's in the truck:
Various grapes and provenance.
Then they check the sugar content, acidity - all the details. </ P>
Finally, it's just a question get juice
into the refrigerator as soon as possible.
New trucks arrive at Gosset every five minutes
at the peak of the harvest.
The trick is to know which juice is where
and where is the direction in the maze of this cask.
This is a race against the time to get juice into the barrel
because already fermented.
Narrator: Across the river on Ambonnay,
This is your last day allowed to choose grapes
Xavier Gonet have been waiting as late as possible
to get the pinot noirs cooked.
Now he must change with the loyal Bouchon,
no matter what the conditions are
Narrator: It was just played 9:00 in the morning,
but it can be at 9:00 a night. </ P>
The unrelenting rain spins fields into mud baths
reminiscent of ditches in World War I.
At Bollinger, we are in a different world.
Everything is under control in the main wine.
They might have an ancient cask maker
working in an old house,
But here, almost everything /> automatic
The entire destroy operation on Bollinger
is run by one person from the central control room.
The computerized giant crushing handle
even the most extraordinary wine
Juice will be allowed to stand for a day
to allow any sediment to finish,
p>
and that's all
for the 2012 harvest at Bollinger.
At Diebolt,
There's something simple the final harvest celebration
called <le Cochelet .
Tonight is the first time
that 16-year-old Arnaud daughter Philippines
never opened a magnum
Narrator: This is the Cherkley Court near London. </ P>
Once a shelter for Winston Churchill
in World War II,
the house is now a country club, and tonight,
- So it's a blend of Ambonnay and Le Mesnil-sur-Oger,
two famous villages in Champagne.
One of them is one of the best /> for chardonnay,
Le Mesnil-sur-Oger;
And the other one is the best for pinot noir
Narrator: But it turns out not just english technology
champagne shaped;
it's a taste of india
- I think tonight we will end
with Bollinger La Grande Annee Rose 2004.
And, for me, this is a small gift of Madame Bollinger
From heaven I feel it's truly divine
This is something very, very special
You will see some kind of soft sort
salmon pink...
And it goes really well with cheese.
It's just acidity - acidity of the cut fruit -
This is a beautiful marriage,
so I can really recommend it
- very drink That's my favorite.
Narrator: But how did you create it? That taste consistency
year after year?
During the winter,
champagne maker select a mixture of wines
that will enter various non-vintage brands they offer.
Narrator: Blending is the secret for success.
In the growing pattern their own grapes,
But the pinot noir ratio > for pinot meunier
or for chardonnay,
or a combination of one vineyard and the other
is their decision
Pertanyaannya adalah, bagaimana mereka memutuskan?
Narrator: Across the river in the city of Ay
is the Maison Gosset laboratory.
is preparing one of the mixes.
Narrator: The rule say You can use wine
from three different years to make a mixture.
If you just have it a bad harvest,
it really helps to maintain the quality of
and the same house style.
So good in number Gosset supplier
and many of their vineyards
that this gives Jean-Pierre a choice of more than 200 wines
that he can add to the mix
A little more yeast and a touch of more sugar and wine.
The mixture will be powerful enough
to provoke a second fermentation in a bottle...
Inside each of these bottles, bubbles form.
But champagne doesn't just sparkle;
it must be clear - not a series of sediments.
That's why the bottle has to be rotated gently
for a full year.
You can turn around 100,000 bottles a day...
and then the last bit of magic.
Narrator: Almost ready:
Cork, muzzle, everything.
Narrator: it takes at least a year to wait
For the bubbles to be perfect,
And someday, there will be a special event,
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