When you want your champagne to not only taste fabulous, but be as healthy as possible, why not consider champagne produced using organic and biodynamic farming?
To celebrate National Organic Week in Australia, let's talk a bit more about this "growing green" trend in Champagne.
Of the 16,000 champagne producers around today, only 158 have made the commitment to be certified organic. This choice is not a quick and easy one.
With the challenge of growing grapes to the perfect level of ripeness, the cost of maintaining a vineyard in Champagne is incredibly high. With organic and biodynamic vineyards, it is even higher, with double the workforce needed as well as lower yields, the focus being on high quality grapes and not quantity.
These vineyards also regularly face the risk of diseases in this humid region, which would be catastrophic for a producer. This is especially challenging for smaller houses that can't keep a high level of reserves wines from past vintages like bigger houses.