The region is climatically very marginal, with severe winters and exposure to the North winds. The resultant high acidity and austerity of the fruit made it ideal for a sparkling wine. The soil is poor and chalk based forcing the vine deep into the subsoil for nourishment. There are almost 30,000 hectares under vine, spread over 20,000 growers, making the individual plantations quite small.

Abbey of Hautvillers, Champagne

Champagne is invariably a blend, chosen from different vintages and, sometimes, different villages. Three grape varieties are used - Pinot Noir, Pinot Meunier and Chardonnay - each planted in approximately equal thirds. Each grape imparts a different character to the wines and has varying susceptibility to the growing conditions.

Quality within the region varies considerably and a pricing scale is established and controlled by the champagne regulatory body, CIVC. As most of the grapes used for champagne are black grapes the pressing has to be very carefully managed to prevent skin contact and colouring. The 'free run' juice is the finest and is used in the best champagnes.

Champagne bottle variations

The vinification of champagne is both interesting and unique and involves a secondary fermentation in the bottle (see under Vinification - champagne method*). Only wines from the region which are vinified in this manner are entitled to use the champagne appellation (sparkling wines from other countries or regions can no longer be labelled 'champagne method' or 'methode champenoise').