this repetitive, i'm patrick timothy is professor of merit of medieval history at the university of armstrong under d. o. i dealt with champagne in my research work, but even more so through my family, i'm from this region and had been interested in it since i was a child to bridge law, he georgia, the region of champ anya was the 1st to obtain a controlled designation of origin certification in the 19 thirty's or tory. you can make sparkling wine from any variety but to be called champagne if it has to come from this soil and boast of the quality of our vines and grapes. a dental ship . i live on the when harvesting the grapes, we pick them by hand and bring them to the wine press la. that's where the champagne production process start. this probably gets from the shop by the sun, the we're standing at a wine for us. my father had built in 1967. it's a traditional line press. the one challenging thing is that you need to have strong men to fill it. we have 4000 kilograms of grapes in it at the moment when i press price, the great then level, as you said, to the zen, we add some yeast, and su

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