Pinot Noir, on the other hand, is a black grape with white juice planted in the areas of Montagne de Reims and Aube. This specific grape gives the wine aromas of red fruit. Lastly Pinot Meunier, is also a black grape that produces white juice and it is found in the region of Vallee de la Marne. It gives the Champagne spiciness and an overall well balanced flavor ("Champagne Region"). On September 30, 1935, winegrowers wanted to further specify the quality of the wine by measuring the yields, minimum alcohol content, press yields, as well as aging. On 29 June 1936, Champagne was decreed an Appellation d'Origine Contrôlée (AOC), meaning these vineyards are producing the highest quality Champagne in the world. The Champagne AOC has worked to protect the region's name from misuse. They always aim of improving the quality of the Champagne by regulating grape pruning, the height as well as the spacing and density of the vines, and ensuring the harvest is by hand ("Champagne Region").
Some of the viticultural practices the winegrowers of Champagne use include trellising, pinching-back, and pruning. Trellising is the practice where the Champenois use a man made structure to help support the growth of the grapevines. Another practice they use is pinching-back shoot tips which prevents the grapes from dropping off. Also pruning is the practice of removing parts of the grapevine to maintain the vegetative growth, size, and form of the grapevine (Winegrowing 2). The winemaking process is somewhat complex because they value their product and make sure that it is in its highest quality. During the harvest, they pick the grapes carefully as possible and rid of the damaged fruit. As quickly as possible, the grapes are gently pressed in large low presses. After this they go through the first fermentation in stainless steel vats, which produces a still wine. They then blend the wine if needed for example if a winemaker was to produce a Rose, they would add some Pinot Noir to Chardonnay.
