Summary For centuries the maisons, caves and cellars of Champagne have been laboratories where experiments and innovations have created and refined the Traditional Method.  It is now highly specified but with many opportunities for each maker to create something distinctive and special.

As an accomplished wine writer Andrew Jefford has decades of experience watching the French wine industry evolve. Here, he takes a look at the wine trends that are shaping the Champagne region, its landscape, its climate, the industry and ultimately, how winemakers are adapting in the cellar.