For decades, Champagne was considered a drink for the holidays only. However, the more the world got to know Champagne from small growers (winemakers who make craft champagne exclusively from their vineyards), the more this myth was dispelled. The 70s saw a sort of revolution in Champagne: up to then, most small growers had sold their grapes to big producers, but at the end of the 70s, as often happens, a few started fermenting and bottling the wine themselves, with an emphasis on displaying terroir rather than house style. In other words, their task was to capture the DNA of the vineyard in the taste rather than make the drink recognizable year after year, but more on that in Champagne.

Located in the very north, the Champagne region encompasses how many sub-regions, premiers, and grand crus vineyards. Equally important is the technology: the time of harvest, the type of fermentation tank, the length of ageing on the lees, the level of dosage, and the date of degorging. 
Simple, easy, and with practice, we will divine all this in Champagne! To learn more, write to us orders@lambierwines.com. Cheers!