In Champagne, quality and tradition have formed the most perfect of partnerships. As the birthplace of the finest of wines, the Champagne region draws on three centuries of experience, during which the hard work, talent and imagination of Champagne’s winegrowers have given rise to this sparkling, elegant and refined wine known as Champagne. Over the years, this fine product has become one of the jewels in the crown of French industry, with over 195 million bottles sold in 1985 and nearly 295 million bottles in 2018.

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Mais au fait qu'est-ce que le champagne ?
 

  Firstly, the grapes used to produce Champagne must come exclusively from the Champagne wine-growing region: that is to say, 34,000 hectares, of which 25,000 are currently planted with vines. Although it comprises 250 crus, Champagne is produced exclusively from three noble grape varieties: Pinot Noir, with its generous character; Chardonnay, a very refined white grape; and Pinot Meunier, which is notable for its freshness and youthfulness.

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    It is thanks to the nature of its soil – consisting of a thin layer of clay-siliceous earth and a thick layer of chalk into which the vines sink their roots – that Champagne derives its incomparable character, its bouquet, its flavour and its style.

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    After an initial fermentation that transforms the grape juice into wine, the champagne undergoes a second fermentation in the bottle, which creates the effervescence. This produces the fine bubbles that contribute to its charm and elegance. Once the effervescence has developed, the bottles are left to mature in the cellar for an average of three years, so that the wine can reach its full potential. The processes of riddling and disgorging then mark the end of its slow and painstaking production.

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