State of health of the harvest: if the harvest is hit by grey mould
(Botrytis cinerea), the quality of the champagne obtained will be put under
question. Beside unpleasant tastes, the champagne will be oxidised with odours
of walnut, apple and prune that are too bold. It may equally present odours of
sulphur, due to excessive sulphur dioxide treatment during production to
protect it against oxidation, which may cause headaches. The producer, by using sustainable wine growing techniques and
carefully selecting the grape bunches at harvest time, can guarantee the
quality of his champagne.
