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For the production of champagne, there are seven fully approved grape varieties that have been in use for generations: Pinot Noir, Chardonnay, Meunier, Pinot Blanc, Arbane, Pinot Gris and Petit Meslier. Among these, the first three are responsible for 99.7% of all grapes that are grown in the region. The level of usage for the remaining four is low. Understanding the rationale as to why that was a motivator for this study. Reasons for the low production of the grapes were understood as related to, among other factors, varying sensory qualities and evolving growing conditions.

In April 2024, six wine producers were engaged in semi-structured interviews on site in Champagne so as to collect first-hand accounts on their experiences and perspectives related to those varieties. The interviews were transcribed verbatim and then categorized by a Qualitative Content Analysis. The results highlight practises that have been in place in the region since the end of the 19th century, after Europe was badly hit by a serious phylloxera infestation. Furthermore, the characteristics of each grape variety, e.g., ripening cycle and production yield, was fundamental for the choice of one variety over another.Even though only a low percentage of the total production in the region is related to the four grapes, a growing interest in them can be observed due to their complementary importance in blends, provided by their acidity.