It is to the monks of the Abbey of Hautvillers that we owe the invention of Champagne, in the 17th century. Today, the methods used have not changed and are still based on the selection of vine varieties and the blending together of various Crus that have been through alcoholic fermentation. However, Champagne is not just a question of method: in order to lay claim to the prestigious appellation, the wines must also be produced within a clearly-defined territory (34,000 hectares) in the Champagne region.
It is on this chalky soil that the three vine varieties which are synonymous with Champagne are grown:

Chardonnay, (26 % of the vineyard), mainly planted on the Côte des Blancs where the bunches of white grapes with their greenish tint flourish in ideal conditions. It gives the Champagne its floral and mineral notes, its finesse and its elegance thanks to
its slow development.

Pinot meunier, (37 % of the vineyard), mostly in the Marne Valley. These black grapes with white juice give the Champagne all their roundness, scent and spicy aromas, thanks to their rapid evolution.

Pinot noir, (37 % of the vineyard), mainly located on the Montagne de Reims and the Côte des Bar. This black grape with white juice gives the Champagne its aromas of red fruit, its body and its power.
 

Champagne is the noble product par excellence and is crafted in accordance with the strictest rules. The AR Lenoble Champagne House has written up and published a Charter of hard and fast quality rules that guarantee the unique style of AR Lenoble Champagnes.