Champagne, between tradition and excellence

February 01, 2025

Champagne, recognized worldwide for the excellence of its sparkling wines, is one of the most unique vineyards in France.

A unique name

Champagne, a UNESCO World Heritage Site, is an AOC (Appellation d'Origine Contrôlée) which covers around 34,000 hectares , spread between the departments of Marne, Aube, Aisne and Haute-Marne.

Only wines produced in this AOC and respecting all of its specifications can bear the name "Champagne". Other sparkling wines produced outside this appellation are generally called "Crémants".

The grape varieties of Champagne

Champagne is distinguished by the use of three main grape varieties:

Pinot Noir : the most widely planted grape variety in Champagne (38% of wine-growing areas) , it brings structure, power and depth to the wine.
Pinot Meunier : a variety of Pinot Noir, Pinot Meunier is distinguished by its ability to produce fruity and accessible wines, with a particular roundness and suppleness.
Chardonnay : the white grape variety par excellence, Chardonnay brings finesse, lightness and elegance to champagne. It is particularly appreciated for its freshness and its ability to age gracefully.

The combination of these grape varieties allows champagne producers to create wines with varied profiles, ranging from rounder and fruitier champagnes to finer and more mineral cuvées.

How is Champagne made?

Champagne production is a long process that follows a particular method, called the méthode traditionnelle , also known as the méthode champenoise. This process is what makes champagne unique and allows it to develop its characteristic bubbles. Here are the main steps in making champagne:

The art of dosage

In step 7, a dosage liqueur, also called “expedition liqueur”, is added. The amount of liqueur added to the bottle varies depending on the type of wine desired:

Zero dosage: less than 3 grams of sugar per liter
Extra-brut: between 0 and 6 grams of sugar per liter
Brut: less than 12 grams of sugar per liter
Extra-dry: between 12 and 17 grams of sugar per liter
Dry: between 17 and 32 grams of sugar per liter
Semi-dry: between 32 and 50 grams of sugar per liter
Sweet: more than 50 grams of sugar per liter.

Types of Champagne

There are a multitude of champagnes, depending on the grape variety used, the age, the dosage and the blending of the wines. Here are some main types:

Non-Vintage Champagne : The most common, it is a blend of wines from several years, guaranteeing consistency in the taste of a champagne house.
Vintage Champagne : This champagne comes from a single harvest, usually from an exceptional year. It is more complex and can be kept for longer.
Rosé Champagne : Made either by maceration (the skins of the red grapes are present in the wine during fermentation) or by adding red wine to the blend. It is characterized by a pale pink color and fruity aromas.
Champagne Blanc de Blancs : 100% Chardonnay, it is fresher, elegant and often more delicate.
Champagne Blanc de Noirs : 100% Pinot Noir or Pinot Meunier, it is generally more full-bodied and powerful.

The producers:

Although the winegrowers own 89% of the vineyard, in reality three families share the production and marketing of champagne:

Traditional négociant houses generally own a vineyard of varying size, but mainly source their wines from a large number of partner winegrowers. This diversification allows them to create complex vintages, essential to meet the large production volumes they must supply. Thanks to their commercial strength, these houses have contributed to the global diffusion of champagne and play a major role in building the prestige of the appellation.
Cooperative wineries mainly supply grapes or still wine (before its transition into Champagne) to the négociant houses, while developing their own commercial Champagne brands. These brands operate in a similar way to those of classic négociant houses.
The harvesters only market champagne from their own vineyards. Although their blends are generally less complex than those of the big houses, they compensate for this difference by lower yields and a particularly careful quality of viticulture. Today, some of the best harvesters-manipulants manage to produce exceptional champagnes, exporting less, but representing half of sales in France .