The 2025 harvest in Champagne was record‑early. It began on August 20 and ended on September 10.
“We had never seen such high potential alcohol levels so early in August,” says Sébastien Debuisson, technical director at Comité Champagne. The grapes were of exceptional quality.
Some growers in Champagne worry that very warm years may lead to lower acidity, altering the balance of a champagne. But in 2025, this did not happen at all. Despite high ripeness and high alcohol levels (for champagne), the wines still have plenty of acidity.
One concern in Champagne is the spread of flavescence dorée, a bacterial disease that can kill vines. A leafhopper (insect) transmits it. In Champagne, nearly 20 hectares of vines had to be uprooted in 2024, and a little more than 18 hectares in 2025, to contain the disease. Vigilance is high. It is crucial to identify infected vines in time and remove them.
On the commercial side, sales in 2025 are expected to stabilise at roughly the same level as in 2024, around 270 million bottles, so lower than the target of 300 million. The French market accounts for 44% of volume, while exports account for 56% of volume and 64% of value. The region is currently facing some headwinds, not least due to increased competition from other sparkling wines.
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