Mr. Dominique MONCOMBE, the technical service directo of the Comité Interprofessionnel des Vins de Champagne or the Interprofessional Committee of the wines of Champagne, studied the consequences of Global Warming (a hike of 1.3°C or 34°F) on our vines in Champagne over the course of 20 years. 

The musts are sugarier (a higher rate of 17g/l)and less acidic (at a rate of negative 2g/l). Yields are higher and the vines are in more favorable positions : the leaf fall after harvest is delayed for more than a month which allows the vines to store up reserves.

The frosts of winter and spring are less frequent, and the uneven growth of the grapes during flowering is also less frequent.

Happily, we can still always taste the terroir in our wines.

But what will happen when the effects of global warming intensify?