Location and wine-growing area
The Champagne appellation is in the north-east of France, around 145 kilometres east of Paris. Its legally defined area comprises around 34,300 hectares and 319 villages or crus. It is divided into four main areas: Montagne de Reims, Marne Valley, Côte des Blancs and Côte des Bar.
Climate and terroir
The climate combines oceanic and continental influences. The average annual temperature in the wine-growing region is around 11 °C; at the same time, there are risks from winter frosts, summer thunderstorms and temperature extremes. The vineyards are mostly on gently sloping, rolling hillsides with an average gradient of about 12 %, in individual cases up to around 59 %. South-, south-easterly and easterly exposures improve the amount of sunshine, while the slopes promote the runoff of water.
About 75 % of the exposed subsoil consists of limestone materials such as chalk, marl and hard limestone. The porous chalk can store approximately 300 to 400 litres of water per cubic metre. The sedimentary geology was formed in the Paris Basin from marine deposits laid down over geological timescales.
Grape varieties and production
The three most important grape varieties are Pinot Noir with around 38 % of the planted area, as well as Chardonnay and Meunier with around 31 % each. In addition, Arbane, Petit Meslier, Pinot Blanc, Pinot Gris and Chardonnay Rosé are permitted. Chardonnay is mainly associated with the chalk outcrops of the Côte des Blancs and Côte de Sézanne; Pinot Noir with the Montagne de Reims and the Côte des Bar; and Meunier with the western Marne Valley.
Champagne is a sparkling wine that is produced after blending and bottling through a second fermentation in the bottle. The grapes are hand-harvested, whole grapes are pressed gently and separately by grape variety and growth. The first pressing fraction is called Cuvée, the second Taille. Maturation takes place on the lees in dark cellars for at least 15 months, and for vintage Champagne for three years. During riddling, the lees deposit is moved to the bottle neck before disgorging.
History and legal framework
Vine plants in the Champagne are documented at least since the 1st century. An important early development in viticulture was linked to the Church and monasteries. The deliberate production of sparkling Champagne wines developed roughly between 1670 and 1720; the term Champagne wines has been documented since 1690.
The production area of the appellation was legally defined in 1927. The Champagne hillsides, houses and cellars were added to the UNESCO World Heritage List in 2015. The current specification for Champagne AOC was approved by a ministerial order dated 31 July 2025 and published in the Journal officiel on 5 August 2025.
