Located very far north, this region enjoys a cool and humid climate that gives a nice acidity typical of Champagne. If 7 grape varieties are allowed in the making of Champagne, only 3 are mostly used: Pinot Noir, Pinot Meunier and Chardonnay. For the white Champagnes there are different grape origin : « Blancs de noirs » (from black grains), « Blanc de Blancs » (from green grains) and « Blancs ». Like Burgundy wine classification, Champagne distinguishes the best parcels by classifying them Grand Cru and Premier Cru.
Vintage Champagnes spend at least 36 months in bottle but usually marketed after 4 to 10 years in bottle. From powerful wines, the vintage Champagnes require time to round off and reveal their virtues. Over the years, the aromatic palette has become more complex and evolves on tertiary aromas such as honey, stewed fruits, grilled ...