Champagne and Grape varieties
The nature of the terroir guided the selection of the best adapted varieties. Pinot Noir, Pinot Meunier and Chardonnay represent more than 99% of the grape varieties used in the production of Champagne. Arbane, small meslier, pinot blanc and pinot gris (all with white grapes) are also allowed but remain marginal in their use.
Pinot Noir covers 38% of the vineyard
Ideal on limestone soils, this early ripening grape brings aromas of red fruits but also body and power. At the origin of the greatest red wines of Burgundy, it dominates the vineyards of the Montagne de Reims and the Côte des Bar. Its clusters are small and compact, reminiscent of a pine cone. Its grains, with fine and delicate skin, are tinted with an intense color with black bluish or dark purple hues and produce a sweet and colorless juice. It can be used alone or blended with Pinot Meunier for the production of Blanc de Noirs or Rose de Saignée.
Chardonnay occupies 30% of the vineyard
A favorite grape of the Côte des blancs, it brings delicate aromas of citrus and white flowers with mineral notes. A slow evolution, it is the ideal grape variety for aging wines. A descendant of Pinot Noir and Gouais Blanc, native to Burgundy, Chardonnay is today one of the most planted varieties in the world. Unlike Pinot Noir, a demanding variety that has trouble acclimatizing outside Burgundy, Chardonnay adapts easily to its environment. It can be used alone for the development of Blanc de Blancs.
Pinot Meunier represents 32% of surfaces
A vigorous vine that is resistant to the harshest climatic conditions, it is particularly suitable for clayier soils such as those in the Marne Valley. Used most often in blending, it gives supple and fruity wines that evolve a little more quickly in time and bring to the assembly of the roundness.
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