Why Champagne is so Expensive?


Why Champagne is so Expensive? -MergeZone

Why Champagne is so Expensive?

Real Champagne can cost you almost a thousand dollars per bottle where a normal Champagne can cost you also 100 to 500 us dollars which is twice the price of any sparkling wine. Why it is so expensive? Let's see why before that let us talk about some facts about Champagne, 

We often get confused between Champagne and Sparkling Wine, well in that case we must say that vintage or real Champagne is sparkling wine but we can't say that every Sparkling Wine is Champagne as every Sparkling wine is made in the same way everywhere. So that clarifies our doubts that Champagne is not made simply and not every sparkling wine in a party or local shop is Champagne. According to Fabrice Rosset, Chairman, and CEO of Champagne Deutz, there are three types of Champagne that are prestige cuvée, vintage, and non-vintage.

Why Champagne is so Expensive? -MergeZone

What's in France? 

Real Champagne only can be produced and come from just one region and that is in France, located in east Parish with an area of 150km and about 84,000 acres in size. This is the place of the most expensive, prestigious, and real Champagne sellers and cellars like Moët & Chandon and Perrier-Jouët with the production of 300 million bottles per year and over 5 billion us dollars annually revenue this place is consists of the worlds entire real Champagne stock. All the other sparkling wine outside of this perimeter must use a different label and this specific area is considered to be twice the size of San Fransisco. 

Campagne's quality depends on its geography means the climate condition and also depends on the production process. Now let's look at the key factor of why Champagne is so expensive. The two major or to say the main problem of Champagne being too expensive nowadays is the Climate and the Production. These two key factors make winemaking not only difficult but expensive in the international market, here is a brief description of these


It is very difficult to farm grapes at the harsh temperature of 50-degree Fahrenheit where the winemaking process is more difficult than the other winemaking places as it is cooler than the other area of France. A good and better climate condition is to be 40–50-degree Fahrenheit otherwise it may not just cause the problem in grape cultivation also at higher risk for devastating temperatures and severe conditions like killer winter frost. Also, dual climate conditions, that mean oceanic and continental weather also can't help to grow better grapes.  Champagne taste and quality depend on the grapes if rotten or not grown properly it would be difficult to make a quality product from it.

According to Aurèlien Laherte, whose family used to make Champagne from generations says that "It's important to select only the best grapes, especially because of the heterogeneity of each different plot and each different vine. It's a really important sign of quality” and further said that "It's harvested by hand because the machines are forbidden by law." It's a really important sign of quality they are doing. To be on the hill the sun is always going on the vines, all day and when it's raining, the water going on the bottom and here they have the best structure of the soil. Here more than 120000 workers were descended to pick up grapes from 84,000 acres area.


The process of making Champagne is known as méthode champenoise or méthode traditionelle. The production process happens in two steps. First, the wine undergoes a primary fermentation before it is bottled and then the secondary fermentation. The second fermentation happens when a mixture of yeast and sugar is added, and then the yeast must be removed via remuage or riddling. This is a lengthy process where a bottle of normal Champagne must be aged at least 15 months and a Vintage Champagne must be an aged minimum of 36 months.

In the third century, Champagne dates back to when the Romans first planted vineyards in northeastern France. Then Champagne officially has been recognized as a sacred drink in the 17th century when it was served at the accession of Louis XIV. But due to carbon dioxide gas in the early bottles, often caused them to explode in the cellars.

Then in the 19th century, there come the ridding the wine of its bubbles. And the sparking Champagne had grown in popularity among the rich and royal family. Even though France become the battlefield in both WWI and WWII, some production continued and only 60% of vineyards remain at last. In 2019 "Ace of Spades," a Champagne brand run by the Cattier family released their rarest, priciest cuvée yet, comprised of three vintages, from 2009, 2010, and 2012 kept for least 6 years.