The AOC Champagne is one of the most famous appellations in the world. The region produces about 250 million! bottles of champagne in the three main sub-regions: la Montage de Reims, Côte des Blancs and the Valley of the Marne.
The winters are relatively mild and humid. In the autumn and in the summer it is sunny enough to ripen the grapes. The soils of the Champagne region (chalk, clay, limestone) are ideal for the vines: they reflect sunlight on the vine, absorb the heat and keep the moisture tight to prevent the plant having water stress.
The production method is the "traditional champagne method" (Method traditionelle). Each Champage start as a still wine. It is only after a second fermentation in the bottle "the Champanisation phase" that the Champagne develops its delicate aromas and its mousse. Before the Champagne is corked a first time (with a crown cap), the winemaker chooses the kind of champagne which he will produce (extra-brut, brut, dry (sec), semi-dry (demi-sec)), by adding the dosage.
The dosage is a subtle blend of "expedition liqueur" (a mixture of cane sugar and aged wine), which will give the champagne all its qualities.
Each grape variety in the composition has its particularity. The Chardonnay is fresh and elegant, Pinot Noir is fruity and Pinot Meunier is valued for its strength. The blending of these varieties offers better quality.