Champagne

Champagne's viticultural history dates back to Roman times, with the region gradually developing its distinctive wine culture over the centuries. In the Middle Ages, local abbeys and monasteries played a pivotal role in cultivating vineyards and refining winemaking techniques. Although early wines were still rather conventional, experimentation and incremental improvements eventually led to the development of the secondary fermentation process that gives Champagne its signature effervescence.

The Champagne region is defined by its diverse terroir, divided among notable sub-regions such as the Montagne de Reims, the Vallée de la Marne, and the Côte des Blancs. Montagne de Reims is predominantly associated with Pinot Noir, while the Côte des Blancs is renowned for its Chardonnay, and the Vallée de la Marne often contributes Pinot Meunier and blends that add complexity to the final product. These sub-regions, each with distinct soil types and microclimates, form the backbone of Champagne's classification system and influence the style and quality of its wines.

In the modern era, Champagne has become synonymous with sparkling wine production, balancing tradition with contemporary innovation. Esteemed houses such as Moët & Chandon, Veuve Clicquot, and Krug have played significant roles in establishing the region's global reputation through consistent quality and refinement of production techniques. At the same time, smaller grower-producers continue to preserve traditional practices while contributing to the diversity and ongoing evolution of Champagne as a wine-producing region.