Champagne is a region in France that is well-known for its sparkling wine production. The production of Champagne is a complex process that involves several stages. The first stage is the grape harvest, during which specific grape varieties are selected. The most commonly used grapes in Champagne production are Chardonnay, Pinot Noir, and Pinot Meunier.

Once the grapes are harvested, they are pressed to extract the juice. The juice is then fermented in a tank to produce a still wine. The still wine is then blended to create a base wine that will be used in the production of Champagne. This base wine is then bottled and a mixture of yeast and sugar is added to the bottle to trigger a second fermentation. This process is called the 'Méthode Champenoise'.

After the second fermentation, the wine is left to age on its lees for a minimum of 15 months. During this time, the wine develops its characteristic flavor and aroma. The wine is then riddled, a process that involves turning the bottles by hand or machine to move the yeast sediment towards the bottle neck. The neck of the bottle is then frozen, and the yeast sediment is removed in a process called disgorgement. The bottle is then topped up with a mixture of wine and sugar, called the 'dosage', before being corked and labeled.

The quality of Champagne is determined by several factors, including the grape variety, the vineyard location, and the production process. The quality classification system in Champagne is based on the 'terroir', or the specific geographic area where the grapes are grown. The classification system includes four tiers: Non-vintage, Vintage, Premier Cru, and Grand Cru. Each tier has specific criteria that must be met for a wine to be classified under that tier.

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