Champagne is a sparkling wine renowned for its elegance, effervescence, and association with celebration. Originating exclusively from the Champagne region of northeastern France, it is crafted under strict regulations that protect its name and quality. Made primarily from Chardonnay, Pinot Noir, and Pinot Meunier grapes, Champagne undergoes a unique secondary fermentation in the bottle—known as the “Méthode Traditionnelle”—which creates its signature fine bubbles. Beyond its festive image, Champagne embodies centuries of winemaking expertise, terroir-driven expression, and a balance of freshness, complexity, and finesse that has made it an enduring symbol of luxury and refinement worldwide.

The Grapes and the Terroir

Champagne can only officially come from the Champagne region in France, and it is made primarily from three grape varieties:

Chardonnay (white grapes) – Brings elegance and freshness.

Pinot Noir (black grapes) – Adds structure and body.

Pinot Meunier (black grapes) – Contributes fruitiness and approachability.

The region’s chalky soil and cool climate are key to producing grapes with the right acidity for sparkling wine.

Harvesting

Grapes are hand-picked to ensure they remain intact and avoid premature fermentation. The harvest typically happens in early autumn, but the exact timing depends on weather conditions and grape ripeness.

Pressing

The grapes are gently pressed to extract juice without drawing too much color from the skins (especially important for black grapes). This yields a pure, pale juice ideal for champagne production.

First Fermentation

The juice undergoes primary fermentation in stainless steel vats or oak barrels, turning grape sugars into alcohol and producing a still (non-sparkling) base wine.

Blending (Assemblage)

Champagne’s magic partly lies in blending. Winemakers may mix wines from:

Different grape varieties

Different vineyards

Different vintages (for non-vintage champagne)
This ensures a consistent house style year after year.

Second Fermentation (Prise de Mousse)

Here’s where the bubbles are born:

The blended wine is bottled with a mixture of sugar and yeast (the liqueur de tirage).

The bottle is sealed, and fermentation happens inside.

Carbon dioxide, a byproduct of fermentation, dissolves into the wine, creating natural sparkle.

Aging on Lees

The bottles are stored horizontally in cool cellars for a minimum of 15 months (non-vintage) or 3 years (vintage) as required by law. During this time, the wine rests on its lees (dead yeast cells), developing rich flavours like brioche, nuts, and cream.

The Difference: Non-Vintage Champagne and Vintage Champagne

Non-Vintage (NV): Blends wines from multiple years to ensure a consistent house style every year.

Vintage: Reflects the unique personality of a single year, often produced in smaller quantities, and usually more expensive.

Riddling (Remuage)

To remove the yeast sediment:

Bottles are gradually tilted and rotated (traditionally by hand, now often mechanically) until the sediment collects in the neck.

Disgorgement

The neck of the bottle is frozen, trapping the sediment in an ice plug. When the bottle cap is removed, the pressure ejects the plug, leaving the champagne clear.

Dosage and Corking

A small amount of wine and sugar solution (liqueur d’expédition) is added to balance acidity and define the Champagne’s style:

Brut Nature (no sugar)

Extra Brut

Brut

Extra Dry

Sec, Demi-Sec (sweeter)

Finally, the bottle is corked, wired, and labeled.

The Final Rest

After corking, Champagne often rests for several more months before release, allowing the dosage to integrate seamlessly.

A Toast to Tradition

Every bottle of Champagne represents years of work, from tending the vines to perfecting the blend. Whether enjoyed at a wedding, a milestone, or simply on a Tuesday night, its craftsmanship and history make every sip special.

Shop Champagne