France 
To the casual observer, all sparkling wines might appear similar, with their distinctive bottles and caged corks. However, for Champagne producers such as Champagne Lallier, the term “Champagne” is a fiercely guarded legal designation, representing a legacy of terroir, tradition, know-how, quality and style.
What Makes Champagne Different?
Champagne holds a unique legal status, mandating production within the Champagne region of France. The grapes must also originate from the designated villages within this protected region, in adherence with strict planting density regulations.
Chardonnay, Pinot Noir, and Meunier are the primary grape varieties, though small amounts of other permitted varieties may be used to create distinct house styles while maintaining the traditional Champagne flavor profile.
The two key distinctions between Champagne and other sparkling wines lie in its terroir and production methods, which significantly impact flavor and aging potential. The region’s unique terroir—the blend of climate, soil, geology, relief (slope) and viticulture—plays a considerable role in defining the quality and flavors of Champagne.
In terms of production, Champagne employs the traditional method.
After being harvested by hand grapes are softly, delicately pressed to extract the pulp of the berries, preserving the purest quality of the fruit. This pressed grape juice undergoes primary fermentation to produce a still base wine also called “clear wine”. After blending several clear wines, the result blend—not yet sparkling at this stage—is then bottled with a liqueur de tirage (yeast and sugar) and cellared for at least 15 months for non-vintage cuvées and 36 months for vintage cuvées, undergoing a secondary fermentation in the bottle. This crucial step introduces the characteristic bubbles and allows them to develop into a creamier mousse as the wine gains complexity.
Sarah Durand, global brand ambassador for Champagne Lallier says: “At Lallier, we age our wines longer than is required by AOC specifications. For our non-vintage cuvées, for example our Réflexion Collection, Blanc de Blancs and Rosé, we age the wines a minimum of three years versus the 15 months required. For our vintage or special cuvées, for example Millésimé 2014, we age the wines considerably longer, between six and seven years. This prolonged aging brings a beautiful golden hue, a deeper and persistent aromatic complexity with notes of honey and spices for example, as well as a silky texture and delicate effervescence to our wines.”
Conversely, the regulations for producing other sparkling wines are far less stringent. Take Italian Prosecco, for instance. Its bubbles are created using the Charmat method, where the base wine ferments in a pressurized tank with yeast for 30 days before bottling. This results in a light, fizzy wine that’s easy to drink, but generally with less depth and complexity compared with Champagne.
Then there’s Spanish Cava, which, like Champagne, is made using the traditional method. However, it doesn’t require the same lengthy aging period. Furthermore, Cava is produced in various regions across Spain, each with unique terroir, leading to a wide range of flavor profiles.
Champagne versus sparkling wine
There’s a wide range of sparkling wines available, but Champagne only comes from Champagne, in France. Here’s a comparison of the main styles, their production methods, and what to expect from each.
Champagne
Made in: delimited vineyards in the Champagne region, located in the north-east of France
Grapes used: mainly Chardonnay, Pinot Noir and Meunier, but also Pinot Blanc, Pinot Gris, Arbane and Petit Meslier. Champagne Lallier uses only Chardonnay and Pinot Noir in its blends, except for our Réflexion R.021, the first to include Meunier.
Fermentation: traditional method, meaning the second alcoholic fermentation occurs in the bottle, to create the bubbles
Minimum aging: 15 months
Styles: white and rosé; sweetness ranges from Brut Nature (extra dry) to Doux (sweet)
Flavor profile: floral, white fruits, citrus fruits and mineral aromas that blossom into rounder, more intense yellow fruits, with spice, nuttiness and brioche aromas.
Crémant
Made in: France (but not Champagne), including Alsace, Burgundy, Loire, Limoux, Jura, Bordeaux, Die, and Savoie, plus Luxembourg and Belgium
Grapes used: varies but usually grapes typical of the region such as Chenin Blanc in the Loire region, and Riesling in the Alsace region
Fermentation: traditional method, meaning the second alcoholic fermentation occurs in the bottle, to create the bubbles
Minimum aging: 12 months
Styles: white and rosé; typically Brut Nature but some sweeter styles are also available
Flavor profile: varies but typically citrus or stone fruits and a hint of toast
Cava
Made in: Spain mostly Catalonia but also Valencia, Aragon, Navarra, Rioja and the Basque Country
Grapes used: mainly Macabeo, Parellada and Xarel-lo but also Chardonnay, Grenache, Malvasia, Trepat, Pinot Noir and Mourvèdre
Fermentation: traditional method, meaning the second alcoholic fermentation occurs in the bottle, to create the bubbles
Minimum aging: 9 months
Styles: white and rosé; sweetness from Brut Nature to Dulce (sweet)
Flavor profile: notes of apples and pears on younger wines, with nutty and buttery tones as the wine ages
Prosecco
Made in: nine provinces across northeastern Italy: Belluno, Gorizia, Padova, Pordenone, Treviso, Trieste, Venice, Vicenza, and Udine. The wines are classified as either DOC (Denominazione di Origine Controllata), or the more prestigious DOCG (Denominazione di Origine Controllata e Garantita), which are Italy’s marks of quality and origin for wines.
Only Proseccos made in the areas around the towns of Conegliano, Valdobbiadene and Asolo are permitted to use the DOCG label to denote superior quality.
Grapes used: Glera, plus up to 15% of other varieties including Verdiso, Bianchetta Trevigiana, Perera, Chardonnay, Pinot Blanc, Pinot Gris, and Pinot Noir
Fermentation: Charmat method, also known as tank method
Minimum aging: 30 days
Styles: white and rosé; sweetness from Brut Nature to Demi Sec (medium sweet)
Flavor profile: lively, fruity wine with exuberant fizz that’s designed to be enjoyed young
Sekt
Made in: Germany and Austria
Grapes used: no restrictions; use of imported grapes, pressed juices and base wines are allowed
Fermentation: varies but mostly tank method
Minimum aging: varies depending on the wine
Styles: various, depending on country of origin and classification
Flavor profile: extremely varied but typically with prominent citrus and fruit notes
Cap Classique
Made in: South Africa, mostly Western Cape and Northern Cape Grapes used: typically Chardonnay and Pinot Noir but can also include other varieties such as Chenin Blanc
Fermentation: traditional method, meaning the second alcoholic fermentation occurs in the bottle, to create the bubbles
Minimum aging: 12 months
Styles: white and rosé; sweetness from Brut Nature to Nectar (slightly sweet)
Flavor profile: quite crisp, with citrus and apple notes most prominent
Discover more about Champagne Lallier’s Collections here
