Global warming is responsible for the loss of around 10% of Champagne’s harvest this year, according to the Champagne Bureau.
Most of the damage was caused by heatwaves in June and July, when temperatures topped out at 42.9°C, scorching the crops. Earlier in the year, frosts also destroyed a proportion of grape buds.
The average temperature in Champagne has risen 1.1°C over the last 30 years, prompting growers to turn their attention to more sustainable practices, as well as develop more resistant grape varieties.
Nonetheless, the Champagne Bureau expects volumes to exceed an average of 10,000 kg per hectare on average – enough to meet market demand.