For sparkling wine to be classified “Champagne,” the grapes must be grown in this region, and the wine must be produced in a specific way. The process, known as the méthode Champenoise, is also referred to as the traditional method. Champagne is most commonly produced by blending Pinot Noir, Chardonnay and Pinot Meunier.

To produce Champagne, still wines are produced from varying grapes and vintages and then are blended together in a process called assemblage. Then, the winemaker will add sugar, the liqueur de tirage, which will triggers a second fermentation. A crown cap, the metal caps common on beer bottles, helps contain the resulting carbon dioxide. This is what creates Champagne’s iconic bubbles. The second fermentation occur over a period that lasts a minimum of 15 months. During this time, the bottle is rotated about its axis either by hand or machine. This “riddling” process allows the dead yeast cells, called lees, to collect in the neck of the bottle. Once complete, the bottle’s neck is quickly frozen and the cap is removed, which allows the dead yeast to be discarded, known as disgorgement. The space left in the bottle is then filled with the dosage, a mixture of wine and sugar that establishes whether the finished wine is dry, off-dry or sweet.

The five sub-regions of Champagne are:

Aube (Côte de Bar): This is the most southern growing area and best known for its Pinot Noir.

Côte des Blancs: This eastern-facing sub-region is planted almost entirely to Chardonnay.

Côte de Sézanne: This sub-region is best know for its Chardonnay.

Montagne de Reims: This mountainous region is known for its Pinot Noir.

Vallée de la Marne: This sub-region occupies a valley floor and has a warm microclimate. It is known for Pinot Meunier.