The wines used in the manufacture of Champagne come from different terroirs, towns and years (reserve wines). Each house produces cuvées (a blend of wines) in proportions that reflect the brand's follow-up.
Champagne is produced in large part by Grandes Marques (Négociant Manipulant) who buy the grapes from the winegrowers at a price which depends on the classification of the municipality in the scale of wines. [see the grands crus and the communes].
Another part of Champagne is made by wine growers called (Récoltant Manipulant) and Cooperative cellars (CM).
Champagne is a white or rosé sparkling wine produced using the Champagne method. The effervescence, a hallmark of "Champagne". In young wines, it is strong and persistent. With the age of the wine, it decreases to become more delicate and creamy. Depending on the amount of sugar in the expedition liqueur, wines can be raw, dry or semi-dry. Champagne is mainly marketed in Brut, with no indication of the year.