Origins of Champagne Winemaking

Champagne has a long and storied history that dates back to the Middle Ages. The cold climate and chalky soil of the Champagne region in France gives the grapes grown there fantastic acidity and balance. Monks in the abbey of Hautvillers are credited with developing the method of adding sugar and yeast to still wine to trigger a second fermentation in the bottle, producing the bubbles that gives Champagne its signature texture. This technique, known as méthode champenoise, was perfected throughout the 17th century and allowed Champagne producers to export their sparking wines all over Europe.

Grape Varietals and Terroir

There are three main grapes used in Champagne - Pinot Noir, Chardonnay, and Pinot Meunier. Blends of these varietals give Champagne its well-balanced acidity, fruit flavors, and subtle yeast characteristics. The chalk-rich soils of Champagne, with their high pH and low moisture content, impart a unique minerality to the grapes. Factors like climate, exposure, and drainage create distinct microclimates or cru across the region. Every Champagne producer seeks to capture the essence of their vineyard's unique terroir.

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