Champagne sets 2026 harvest ceiling at 250 million bottles
The Champagne region has fixed its 2026 harvest production limit at 8,800 kg/ha, equivalent to approximately 250 million bottles, in a regulatory decision announced on 23 July 2026.
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Champagne sets 2026 harvest yield at 8,800 kilos per hectare in joint regulatory decision
The presidents of the Syndicat général des vignerons and the Union des Maisons de Champagne have jointly fixed the 2026 appellation yield at 8,800 kilos per hectare, reflecting current market conditions and stock levels.
Champagne Harvest Quota Cut for the Fourth Year Running in 2026
Regulators in Champagne have reduced the harvest quota for 2026, marking the fourth consecutive annual cut and deepening supply constraints across the appellation.
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Aÿ
A single grand cru village on the south bank of the Marne, historically the most celebrated Pinot Noir site in Champagne and the home of Bollinger, Deutz and Ayala.
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Côte des Bar
The southern and most distinctive of champagne's sub-regions, more than 100 km from Reims and better known for its Pinot Noir and the rise of grower champagne.
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Côte des Blancs
A chalk-rich ridge south of Épernay planted almost exclusively to Chardonnay, famous for the region's most precise blanc de blancs.
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Montagne de Reims
The largest and most structurally complex of champagne's four main viticultural massifs, a Pinot Noir heartland circling the forested plateau between Reims and Épernay.
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Reims
The largest city of the Champagne region, a cathedral seat and the historic home of many of the region's most celebrated houses.
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Vallée de la Marne
A long band of vineyards following the Marne west of Épernay, best known as the home of Meunier — and of Hautvillers, where Dom Pérignon lived and worked.
Champagne Knowledge
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Assemblage
The blending of base wines — from different villages, grape varieties, and sometimes different vintages — into the cuvée that will undergo second fermentation.
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Autolysis
The slow enzymatic breakdown of spent yeast cells during extended lees ageing, releasing amino acids, mannoproteins and esters that build the bread, brioche and savoury notes characteristic of long-aged champagne.
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Blanc de Blancs
A champagne made exclusively from white grapes — in practice, 100% Chardonnay. Known for precision, linearity and long ageing potential.
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Blanc de Noirs
A white champagne made entirely from black grapes — Pinot Noir, Meunier, or a blend of the two — pressed carefully to avoid colour extraction.
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Brut Nature
The driest commercial category of champagne — no liqueur d'expédition added at disgorgement and a maximum 3 g/L of residual sugar. Also labelled 'Zéro Dosage', 'Dosage Zéro', 'Pas Dosé' or 'Non Dosé'.
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Brut
The dosage register for champagnes with no more than 12 g/L of residual sugar — the volume category for the appellation and the dosage for almost every NV flagship (Moët Impérial, Veuve Clicquot Yellow Label, Pol Roger Brut Réserve, etc.).