Assemblage literally means “blending” or “cuvage” and is the fundamental principle of Champagne production. It originated from the practices of winemakers in northern France, where climate and weather conditions strongly influence grape quality and yield.
The idea is to combine wines from different grape varieties, different terroirs, and sometimes different vintages to create a stable and recognizable style of Champagne.
Historically, assemblage allowed Champagne houses to maintain the consistency of their brand despite vintage variations from year to year.

Terroir and Raw Materials
Assemblages can use all the classic Champagne AOC grape varieties:

• Chardonnay (for elegance and acidity)
• Pinot Noir (for structure, power, and red fruit)
• Meunier (for fruitiness, roundness, and earlier drinkability)

Sometimes rare grape varieties are used for historical or experimental blends:

• Petit Meslier, Arbane, Pinot Blanc, Pinot Gris

Importance of terroir:
Wines from different regions (Côte des Blancs, Montagne de Reims, Vallée de la Marne, Côte des Bar) have unique characteristics.
Assemblage allows winemakers to combine their best qualities: structure, acidity, fruitiness, minerality.

Vinification
Assemblage is carried out after the first fermentation (still wine) and before the second fermentation in the bottle for Champagne.

Main objectives:

• Stability: ensure a recognizable style every year
• Complexity: combine different grape varieties and terroirs to enrich aromas and flavors
• Balance: harmonize structure, acidity, fruitiness, and texture

Application:

• Non-Vintage (NV): combining multiple years for consistency
• Vintage: sometimes blending different terroirs from the same year for complexity
• Prestige Cuvée: careful selection of terroirs and grape varieties to maximize elegance and aging potential

Style and ProfileAssemblage gives Champagne:

• Aromatic complexity: floral, fruity, mineral, and brioche notes
• Taste balance: Pinot Noir structure, Chardonnay freshness, Meunier roundness
• Consistency: recognizable style despite natural variations

The profile depends on the blend:

• More Chardonnay → elegance, finesse, freshness
• More Pinot Noir → density, red fruit, structure
• More Meunier → fruitiness, roundness, early maturity

Current Status

• Assemblage is the foundation of all Champagnes, whether NV, Vintage, or Prestige Cuvées.
• It is essential to maintain the stability and recognizable style of major Champagne houses.
• It is also used for experimental projects: combining rare grape varieties, different terroirs, or specific microclimates.

Assemblage highlights the diversity of Champagne terroirs: combining Côte des Blancs, Montagne de Reims, Vallée de la Marne, and Côte des Bar.

Symbolically, assemblage represents the “voice of the house,” uniting different terroirs, grape varieties, and vintages into a harmonious whole. It allows both young, fresh NV wines and complex, aged Prestige Cuvées to be produced, revealing the full potential of Champagne.

Blanc de Blancs literally means “white of whites.” This Champagne is mainly made from white Chardonnay grapes, though other white varieties can sometimes be included, such as Pinot Blanc, Petit Meslier, or Arbane. Historically, these wines were produced in the Côte des Blancs, where the chalky hills are perfectly suited to Chardonnay.

From the 16th–18th centuries, Chardonnay was used in blends, and the Blanc de Blancs style developed as a distinct style in the 19th century. This style has always been considered elegant and refined, “aristocratic” compared to the fruitier blends with Meunier and Pinot Noir.

Terroir and Geography

• The Côte des Blancs is the main region for Blanc de Blancs: Avize, Cramant, Chouilly, Le Mesnil-sur-Oger.
• Soils are mainly chalky and rich in limestone, providing minerality, freshness, and finesse to the wines.
• Sometimes, Chardonnay for Blanc de Blancs is grown in the Montagne de Reims or Vallée de la Marne, occasionally blended with other white varieties.
• The northern Champagne climate ensures a balance between acidity and grape ripeness.

Vinification
Main grape: Chardonnay, with possible inclusion of other white varieties.
Often, slow fermentation at low temperatures is used to preserve aromas and freshness.
Aging on lees:

• Minimum 15 months for a standard Champagne
• Often 3–7 years for Prestige Cuvées

Lees contribute texture, complexity, creaminess, and subtle notes of bread.
Sometimes old, low-yield vines are used for a more concentrated profile.

Style and Profile
Aromatic profile:

• White fruits: apple, pear, white peach
• Citrus: lemon, lime
• Floral and mineral notes
• Light toasted and bread notes from aging on lees

Taste:

• High acidity → freshness and liveliness
• Light to medium body
• Creamy texture with a long finish after aging

Blanc de Blancs is often lighter and more delicate than blends with Pinot Noir, but it can age for a long time. Ideal for aperitifs, seafood, caviar, and white fish.

Current Status

• Blanc de Blancs is a prestigious Champagne style, produced by major houses (Krug, Salon, Pierre Péters, Taittinger) as well as small producers.
• Available in Non-Vintage, Vintage, or Prestige Cuvée.
• It highlights the terroir of the Côte des Blancs and emphasizes the purity of the grape variety, even if other whites are present.

Blanc de Blancs is the “calling card” of the Côte des Blancs: it showcases the minerality, elegance, and freshness of chalky soils, and demonstrates Chardonnay’s potential for complexity and aging.

Symbolically, Blanc de Blancs represents a clear, fine, and refined style, reflecting the purity of the terroir and the character of Chardonnay. It allows for both young, fresh wines and complex, aged Prestige Cuvées.

Blanc de Noirs literally means “white from black grapes.”
This Champagne is made from Pinot Noir and/or Meunier, with the juice separated from the skins to preserve the wine’s light color. Historically, the Blanc de Noirs style developed in the Montagne de Reims, Vallée de la Marne, and Côte des Bar, where black grape varieties predominated.

From the 16th–18th centuries, Pinot Noir and Meunier were used in blends, but Blanc de Noirs as a distinct style emerged in the 19th century. Blanc de Noirs is considered more structured and full-bodied, often fruitier than Blanc de Blancs, which is more elegant and delicate.

Terroir and Geography
Main regions:

• Montagne de Reims: predominance of Pinot Noir
• Vallée de la Marne: Meunier highly present
• Côte des Bar (Aube): Pinot Noir

Soils: varied — chalk, clay-limestone, clay, silt — Blanc de Noirs adapts well to different terroirs.
The northern climate ensures sufficient acidity and freshness, even for later-ripening grapes.

Vinification

• Main grape varieties: Pinot Noir and Meunier, sometimes blended to balance structure and fruitiness.
• Traditional Champagne method: juice is separated from the skins to preserve a light color while maintaining the grape’s character.

Aging on lees:

• Minimum 15 months for Non-Vintage
• 3–5 years or more for Vintage and Prestige Cuvées

Blanc de Noirs is often used to produce more full-bodied, structured, and fruity blends, capable of aging.

Style and Profile
Aromatic profile:

• Red berries: raspberry, cherry, strawberry
• Light spice and mineral notes
• With lees aging: nuances of toasted bread and brioche

Taste:

• Medium to full body
• Good structure and density
• Pronounced fruitiness and marked texture
• Moderate acidity for balance and freshness

Compared to Blanc de Blancs, Blanc de Noirs is fuller, more energetic, and fruitier.
Ideal with richer dishes: meats, charcuterie, fatty foods, but also as an aperitif.

Current Status

• Produced by major houses (Bollinger, Louis Roederer, Pierre Péters) as well as smaller, independent producers.
• Available as Non-Vintage, Vintage, and Prestige Cuvée.
• Sometimes made as a single-variety Pinot Noir or Meunier to highlight a specific terroir.
• Blanc de Noirs emphasizes the structure, power, and fruitiness of black grape varieties while remaining light and elegant.

It showcases the potential of Pinot Noir and Meunier for complex, structured, and dynamic Champagnes. It highlights the identity of the Montagne de Reims and Vallée de la Marne terroirs, where black grape varieties best express fruitiness and fullness.

Symbolically, Blanc de Noirs is the “red thread” of the terroir in a light style: full-bodied, fruity, and structured from black grapes. It is used for both young, fresh cuvées and long-aged Prestige Cuvées.

Pinot Noir is one of the oldest and most well-known grape varieties in Europe, a “classic” black grape from northern France. In Champagne, it has been known since the 16th–18th centuries and historically occupied a central place in the region’s vineyards, particularly in the Montagne de Reims and the Vallée de la Marne.

This grape was considered “aristocratic” and prestigious due to the complexity of its cultivation, the elegance of its wines, and its aging potential. When combined with Chardonnay and Meunier, Pinot Noir forms the foundation of Champagne, bringing structure, power, and fruitiness.

Agronomic Characteristics

• Early bud break → risk of spring frost, especially in northern Champagne.
• Mid-late ripening → ensures a balance between acidity and grape maturity.
• Disease resistance: moderate; sensitive to mildew, powdery mildew, and gray rot.
• Yield: moderate, requiring careful maintenance.
• Soil preference: varied — limestone, clay, chalky soils. On chalky and stony slopes, it expresses elegance and minerality.
• Climate sensitivity: excess moisture or cold can reduce grape quality.

Oenological ProfileWhen vinified as a single variety, Pinot Noir produces structured, full-bodied, elegant wines with pronounced fruity expression.

Typical aromas:

• Red berries (raspberry, cherry, strawberry)
• Spicy notes with a slight earthy touch
• Sometimes floral nuances (violet)

In Champagne blends, Pinot Noir:

• Provides body and structure
• Adds longevity and aging potential
• Balances the acidity of Chardonnay while harmonizing with Meunier

Champagne made solely from Pinot Noir is called Blanc de Noirs, especially when combined with Meunier.

Current Status
Pinot Noir is one of the three classic Champagne AOC grape varieties (along with Chardonnay and Meunier). It finds ideal conditions on chalky slopes and clay soils, where intensity, structure, and fruitiness develop. It is a key component of prestigious, aged cuvées, providing a foundation for long-term aging.

Pinot Noir brings structure, power, elegance, and fruity richness to Champagne.
In blends with Chardonnay and Meunier, it creates a balance between acidity, fruit, and body. In Blanc de Noirs, it reveals fullness and intense red fruit aromas, and in blends with Chardonnay, it adds depth and aging potential.

Symbolically, Pinot Noir is the “red thread” of the terroir, reflecting the climate, soils, and historical heritage. Its stability and structure make Champagne versatile, suitable for both young, fresh cuvées and long-aged wines.

Chardonnay is a white grape variety, directly resulting from the cross Gouais blanc × Pinot. In Champagne, it has been known since the 16th–18th centuries and was historically cultivated in the Côte des Blancs, as well as partially in the Montagne de Reims and Vallée de la Marne.

It was considered an “aristocratic” grape due to its finesse, cultivation complexity, and potential to produce elegant wines. For a long time, Chardonnay was less widespread than Pinot Meunier and Pinot Noir, but from the 19th century, it became the foundation of elegant and prestigious Champagnes.

Agronomic Characteristics

• Early bud break → risk of spring frost.
• Mid-late ripening → maintains balance between acidity and ripeness.
• Disease resistance: moderate; sensitive to mildew, powdery mildew, and gray rot.
• Yield: moderate, requires careful maintenance.
• Soil preference: chalky and limestone soils, which provide minerality and fine acidity.
• Climate sensitivity: the vine is quite sensitive to weather conditions, especially cold and rainy seasons.

Oenological Profile
When vinified as a single variety, Chardonnay produces wines with high acidity, elegance, refinement, and a fine texture.

Typical aromas:

• Citrus (lemon, lime)
• White fruits (apple, pear)
• Light floral and mineral notes

In Champagne blends, Chardonnay:

• Provides structure, elegance, and freshness
• Ensures longevity and aging potential
• Forms the backbone of Prestige and aged cuvées

Champagne made solely from Chardonnay is called Blanc de Blancs.

Current Status
Chardonnay is one of the three classic Champagne AOC grape varieties (along with Pinot Noir and Meunier). It represents about 30% of Champagne vineyards, mainly in the Côte des Blancs. It finds its ideal conditions on chalky slopes, where its minerality and freshness are fully expressed.

It is a key component of Blanc de Blancs and many prestigious cuvées, including those intended for long aging. Chardonnay shapes the classic style of Champagne, adding elegance, acidity, and aging potential. Combined with Pinot Noir and Meunier, it ensures balance between fruitiness, structure, and freshness.

Symbolically, Chardonnay represents a “clear and elegant hue” of the terroir, reflecting the chalk, climate, and heritage of the Côte des Blancs. Its presence makes Champagne versatile and enduring, allowing the production of both young, fresh cuvées and aged, complex wines.

Meunier is a white or slightly gray mutation of Pinot Noir, with characteristic “hairy” leaves (hence the name “Meunier” = “miller”). This grape has been known in Champagne since the 17th–18th centuries and has been widely cultivated throughout the region, particularly in the Marne and the Côte des Bar.

Unlike Pinot Noir, Meunier is better adapted to the northern climate, early spring frost risks, and cool, humid conditions. Historically, Meunier was less prestigious than Pinot Noir, but its productivity and resilience made it a key grape for the widespread cultivation of Champagne vineyards.

Agronomic Characteristics

• Late bud break → reduces the risk of spring frost.
• Early and regular ripening → ensures a stable harvest even in a northern climate.
• Disease resistance: moderate; sensitive to mildew, powdery mildew, and gray rot.
• Yield: high and stable, making it economically attractive for growers.
• Meunier vines are fairly resistant to wind and cool conditions, though sometimes inferior to Pinot Noir in aging potential.

Oenological Profile
When vinified as a single variety, Meunier produces fruity, round, and supple wines, ideal for balanced blends.

Aromas: red berries (raspberry, strawberry, cherry), sometimes light spice and floral notes.
Acidity: moderate, soft structure, medium body.

In Champagne blends, Meunier:

• Softens the structure of Pinot Noir
• Adds fruitiness and freshness
• Allows for earlier consumption

Champagnes made 100% from Meunier are rare; it is most often used in blends.

Current Status
Meunier is one of the three classic Champagne AOC grape varieties (along with Pinot Noir and Chardonnay). It is particularly valued for cooler regions and areas prone to late frosts. It grows on varied soils, including limestone, clay, and chalk, but prefers clayey and moist plots, where Pinot Noir is less stable.

Meunier contributes the fruity and supple component in blends, balancing the intensity and structure of Pinot Noir. It is ideal for young, fresh Champagnes, which are consumed earlier than aged cuvées made primarily from Pinot Noir and Chardonnay.

Pinot Blanc is a white mutation of Pinot Noir, related to Pinot Gris and Meunier. In Champagne, this grape has been known since the 18th–19th centuries and was part of the traditional assortment of grape varieties alongside Petit Meslier, Arbane, Pinot Gris (Fromenteau), and Chardonnay.

During the 19th century and beyond, it was cultivated in northern Champagne, but it gradually became less popular, being replaced by Meunier, Pinot Noir, and Chardonnay, which are more reliable and productive.

Agronomic Characteristics

• Late bud break → reduces the risk of spring frost.
• Mid-late ripening → preserves acidity in the northern climate.
• Disease resistance: moderate; sensitive to mildew and powdery mildew.
• Yield: moderate, relatively stable with good care.
• Produces medium-sized grapes with thin skins.

Oenological Profile
When vinified as a single variety, Pinot Blanc produces wines with soft acidity, roundness, and a neutral taste.

Typical aromas:

• White fruits (apple, pear)
• Light floral and mineral notes

In Champagne, Pinot Blanc is mainly used in blends, where it contributes:

• Acid balance
• Softness
• Delicate texture

Champagnes made 100% from Pinot Blanc are extremely rare.

Current Status
Pinot Blanc is officially permitted in the Champagne AOC, but its share is very small. It is mainly preserved in the Côte des Bar and in a few plots in the Marne. It is mostly used in experimental cuvées or as a component of historical blends with Petit Meslier, Arbane, and Pinot Gris.

Pinot Blanc is part of the ampelographic heritage of the region, recalling the past diversity of the vineyards. It adds softness and balance to blends and helps maintain the classic style of Champagne.

Symbolically, it represents a “pastel hue” of the terroir, complementing the characteristics of Pinot Noir, Meunier, and Chardonnay.

Petit Meslier is a very ancient, rare, and native grape variety from northeastern France. It is believed to have originated from a natural hybrid between Savagnin (a Jura grape) and Gouais blanc (the famous “peasant parent” of many modern grape varieties). It is first mentioned in the 17th–18th centuries and was widely present in Champagne as well as in neighboring Lorraine.

In the 19th century, Petit Meslier was part of the “traditional assortment” of Champagne vineyards, alongside Arbane, Pinot Blanc, Pinot Gris, and Fromenteau. Gradually, it was replaced by grapes considered more “reliable” — Chardonnay, Pinot Noir, and Meunier — due to its cultivation difficulties. Today, only tiny plots remain, but it is still officially permitted in the Champagne AOC.

Agronomic Characteristics
Petit Meslier is a very capricious grape:

• Late bud break → reduces risk of spring frost.
• Late ripening → preserves acidity well but may not reach full maturity in cold years.
• High acidity — its defining feature.
• Sensitive to mildew and powdery mildew, but slightly more resistant to gray rot than Arbane.
• Yield: low and irregular, requiring patience from the grower.

Oenological Profile
Petit Meslier is of particular interest for the Champagne style:

Aromas:

• Green apple, lemon, lime, currant
• Sometimes an exotic note (pineapple) in warm years
• Characteristic “herbaceous” nuances (reminiscent of Sauvignon Blanc)

Acidity: very high, even in the context of climate warming
Structure: as a single variety, it produces lively, taut, sometimes austere wines; in blends, it brings freshness and energy.

Thanks to its acidity, Petit Meslier is particularly valuable in the context of climate change: it helps maintain balance and freshness where Chardonnay or Meunier might lose structure.

Current Status in Champagne
Officially permitted in the Champagne AOC, but its share is microscopic: less than 0.2% of the vineyard. The main plantings are in the Côte des Bar and partially in the Marne.

Importance for the Terroir
Petit Meslier is part of Champagne’s ampelographic heritage, recalling the diversity of its grape varieties until the 19th century. It is especially interesting for adaptation to climate warming, as it provides acidity and freshness that have become rare.

Symbolically, it is a “voice from the past,” adding complexity and depth to the style of Champagnes.

Arbane is a very ancient native grape variety from northeastern France, now almost extinct. Its origins are not fully established, but it is believed to come from Champagne or neighboring Burgundy. Mentions of it appear in historical texts from the 18th–19th centuries, where it is described as a “capricious grape.”

Until the 19th century, Arbane was part of the traditional assortment of Champagne vineyards alongside Fromenteau (Pinot Gris), Petit Meslier, and Pinot Blanc. Over time, Arbane nearly disappeared: too delicate for Champagne’s harsh climate and low-yielding. By the 20th century, only a few tiny plots of old vines remained.

Agronomic Characteristics
Arbane is known to be difficult to cultivate:

• Late ripening → poorly suited to the northern climate; it does not always reach full maturity.
• Highly sensitive to diseases (mildew, powdery mildew, gray rot).
• Low yield, irregular production.
• Requires warm years; otherwise, it produces very acidic base wines.

These traits made it impractical for large-scale cultivation in Champagne, especially compared to Meunier or Pinot Noir.

Oenological Profile
Despite its challenges, Arbane offers an interesting wine style:

• Acidity: high, even higher than Chardonnay, theoretically favorable for sparkling wines.
• Aromas: green apple, citrus, herbaceous and spicy notes, sometimes a subtle floral touch (flowers, jasmine, wild herbs).
• Structure: as a single variety, it can seem lively or even angular; it expresses itself better in blends, contributing freshness and a piquant vegetal note.

Champagnes made solely from Arbane are practically nonexistent; it is generally used in small proportions in blends as an aromatic accent.

Current Status
Arbane is officially one of the grape varieties permitted by the Champagne AOC, but its share remains tiny: less than 0.1% of the vineyard. It is one of the rarest grape varieties in all of France.

The main plantings are in the Côte des Bar (Aube), where a few growers preserve it in experimental and “boutique” projects.

In Champagne, this grape variety is known as Fromenteau (its former local name).
Genetically, it is a mutation of Pinot Noir, like Pinot Blanc and Meunier. Pinot Gris was widely cultivated in the Middle Ages in northern France, particularly in Burgundy, Lorraine, and Champagne.

Historical Context
Until the 19th century, Champagne vineyards were much more diverse than today.
Pinot Gris was part of the “traditional grape assortment,” but it was gradually replaced by varieties considered more reliable in terms of yield and disease resistance.

Agronomic Characteristics
A rather delicate variety:

• Early bud break → sensitive to spring frost
• Vulnerable to mildew and powdery mildew
• Sensitive to gray rot

Yield is generally lower and less consistent than Meunier or Pinot Noir.
However, it produces thick-skinned berries rich in sugars → which could be problematic in Champagne (overripeness or loss of acidity in hot years).

Oenological Profile
Wines from Pinot Gris are characterized by:

• More pronounced roundness
• Moderate acidity (lower than Chardonnay or Pinot Noir)
• Fruity aromas (pear, yellow fruits, sometimes slightly spicy or smoky notes)

For the Champagne style, this was not always ideal: lack of crisp acidity and an aromatic profile considered too “soft” for a structured, lively sparkling wine. As a result, Pinot Gris almost disappeared from Champagne, surviving only in a few old vines.

Current Status
Pinot Gris remains officially permitted in the Champagne AOC.
Its presence today is marginal: less than 0.3% of the vineyard (according to CIVC).
In practice, it is very rarely used in commercial Champagnes, appearing mostly in experimental or heritage cuvées.

Voltis is a PIWI grape variety (from the German term Pilzwiderstandsfähig = resistant to fungal diseases). It was developed by French research centers (INRAE and IFV) as part of a breeding program for new disease-resistant hybrids intended for viticulture.

The Voltis genome contains both a portion of “European blood” (Vitis vinifera) and genes from wild vine species, resistant to mildew and powdery mildew.

• Breeding ObjectivesMinimize the use of chemical treatments
• Adapt to climate change
• Preserve the ability to produce high-quality sparkling wines

Historical Context in Champagne
Until the 2010s, Champagne had a very strict list of permitted grape varieties (Pinot Noir, Meunier, Chardonnay + the old “complementary” varieties: Arbane, Petit Meslier, Pinot Blanc, Pinot Gris).
In 2021, the Champagne Committee (CIVC) took a revolutionary step by officially adding Voltis as an experimental variety. This is the first time in several centuries that a new grape has been integrated into the Champagne AOC.

Agronomic Characteristics

• Very high resistance to mildew and powdery mildew → requires very few fungicide treatments
• Good productivity and consistent fruiting
• Semi-late ripening → helps preserve acidity in the context of climate change
• Frost resistance comparable to classic Champagne varieties

Oenological Profile
The goal of the breeders was not only disease resistance but also alignment with Champagne’s sensory style.

Base wines from Voltis show:

• High acidity (essential for sparkling wines)
• A fairly neutral aromatic profile (closer to Chardonnay than aromatic varieties)
• A foundation of freshness and purity, though without a strongly defined individual character

Voltis is rarely used as a single variety; it is mostly vinified in blends with traditional grapes. The first experimental Champagnes containing Voltis appeared in 2022–2023 (in very limited volumes and without broad commercial distribution).

Legal Status

• Included in the list of authorized Champagne AOC varieties with experimental status
• Plantings remain extremely limited (a few dozen hectares)

The CIVC will closely monitor:

• Voltis’ behavior in the terroir
• Its compatibility with traditional Champagne style
• Consumer reception

If results are positive, the variety could be officially recognized and occupy a small niche in the appellation.

Gouais Blanc

Historical Role

• Gouais Blanc is one of the most important “parent” grapes in the history of European varieties.
• In the Middle Ages, it was the grape of the “common people” in northern France, while the nobility cultivated Pinot.
• It was precisely in Champagne and Burgundy that Gouais Blanc often grew alongside Pinot, and through natural hybridization, a large number of modern grape varieties were created.

Genetics

• Gouais Blanc + Pinot → Chardonnay, Aligoté, Gamay, Melon de Bourgogne, Auxerrois, etc. Thus, Chardonnay is a direct descendant of Gouais Blanc and Pinot. This explains why Chardonnay integrates so naturally in Champagne.
• In ChampagneToday, Gouais Blanc is no longer used in Champagne production.
• The variety has nearly disappeared, but its role remains monumental: without it, there would be no Chardonnay, the grape that forms the heart of the Côte des Blancs.

Gouais Noir

A Lesser-Known “Sibling”

• Much rarer and almost forgotten.
• Historically, it was mentioned in northeastern France, including the Champagne region.
• It did not play as major a role as Gouais Blanc but appears in some “genetic trees” of old varieties.

Influence

• It does not have as prestigious a lineage, but it is believed to have contributed to hybridizations with Pinot, giving rise to some now-extinct local varieties.
• In Champagne, it was extremely rare and gradually disappeared in the 18th–19th centuries.

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