The Champagne production zone (AOC vineyard area) is defined and delimited by the law of 22nd of July 1927. It lies some 150 kilometres to the east of Paris, extending into the departments of the Marne (67% of plantings), Aube (23%), Aisne (9%), Haute-Marne and Seine-et-Marne. The zone stands at roughly 34,000 hectares of vineyards, spread across 319 villages (‘crus’) of which 17 traditionally rank as Grand Cru and 42 as Premier Cru.

There are four main growing regions: the Montagne de Reims, Vallée de la Marne, Côte des Blancs and Côte des Bar. Together these encompass 281,000 individual vineyard plots, each with an average size of around 12 ares (1,200 square metres).

Behind this mosaic of micro-vineyards lies a unique combination of natural factors. Climate, soil and topography have produced a region with almost as many geographical permutations as there are acres of vineyard. Making the most of that diversity is Champagne’s 15,000-strong team of well-practised winegrowers.

The vineyards in Champagne are planted at altitudes of 90-300 metres, on predominantly south, east and southeast-facing slopes. Average gradient is around 12%, rising to nearly 60% in some areas.

Champagne’s undulating to moderately steep terrain creates ideal vineyard sites that combine good drainage with optimum exposure to sunlight.