Champagne has a long and rich history dating back to the Roman era. Located in the  province of northeast France, the region has been producing sparkling white wine for centuries. However, it was not until the 17th century that production methods were refined and the wines began to be referred as "Champagne". During this period, Dom Pérignon was a key figure in developing techniques like secondary fermentation in the bottle to produce the region's signature bubbly characteristic. While it was enjoying popularity among European royalty and nobility, it was not until the late 19th century that technological advancements allowed for mass production and global export.

Grape Varietals and Terroir

Three red grape varieties are permitted for use in Champagne  - Pinot Noir, Pinot Meunier and Pinot Blanc. Of these, Pinot Noir is the most widely planted, accounting for nearly 40% of total plantings. Chalk-limestone soils are a defining feature of the region, imparting notions of minerality and acidity to the wines. The cool climate, with average growing season temperatures between 14-16°C also influences wine characteristics. Low pH and high acidity levels create an optimum environment for bottle fermentation and production of fine bubbles. Terroir greatly impacts structure, flavors and complexity in Champagne.

Vineyard Practices and Harvest

Viticultural methods focus on low yields to produce grapes of high quality and concentration. Most plantings use vertical shoot positioning trained on wiring system. Pruning is done strictly to limit bunch number and size. Harvest usually begins in early September and continues into October, depending on varietal and site. Only hand picking is permitted to carefully select fully ripe fruit. Grapes are rapidly transported to wineries for pressing to maintain freshness.

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