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The temporary increase in champagne’s alcohol content is only expected to affect a small number of wines, a spokeswoman for the Comite Champagne told the BBC.<\/p>\n
During the second fermentation process, which gives champagne its bubbles, “a very small number of wines from this harvest could have slightly exceeded the regulatory limit of 13%, reaching around 13.1% or 13.2%”. <\/p>\n
“Therefore a decision was made to exceptionally and temporarily increase the regulatory limit to 15% – only for this year,” she said.<\/p>\n
The first grapes were cut in early August and the harvest expanded by the middle of the month, “the earliest ever recorded in Champagne”, the association said.<\/p>\n
“The 2026 growing season will be remembered as one of the most unusual in Champagne’s history, marked by severe spring frosts of historic intensity, an exceptionally early flowering period and five heatwaves throughout the summer.” it added.<\/p>\n
Speaking in the Times newspaper, St\u00e9phane Vignon, a producer in Verzenay said: “The Mediterranean climate is moving north. This is year one of a new cycle. It’s unlikely to be every year, but it will happen again”.<\/p>\n
Higher-strength champagne is unlikely to be an obvious selling point, warned Jane Anson, a wine columnist and author based in Bordeaux.<\/p>\n
She told the Times: “Today people increasingly prefer lower-alcohol <\/p>\n
“The battle between what consumers want and what nature provides must be very stressful for producers.”<\/p>\n
The 2026 vintage is unlikely to hit shelves until 2028 as champagne must age for at least 15 months.<\/p>\n<\/div>\n