Champagne producers have received a temporary waiver to increase the alcohol by volume (ABV) limit on their sparkling wine to 15%, a decision prompted by an unusually warm and dry growing season that has led to sweeter grapes.
The decision, made by the Comite Champagne, will affect a small number of wines from the 2026 harvest. During the second fermentation, which creates the characteristic bubbles, some wines could have slightly exceeded the regulatory limit of 13% ABV, reaching approximately 13.1% or 13.2%. The temporary increase to 15% is specifically for this year's production.
The 2026 growing season in the Champagne region was marked by severe spring frosts, an early flowering period, and five heatwaves throughout the summer. These conditions led to the earliest grape harvest on record, with the first grapes being picked in early August and the harvest expanding by mid-August.
Producers are noting a shift in climate patterns. Stéphane Vignon, a producer in Verzenay, commented to The Times newspaper that the Mediterranean climate is moving northward, suggesting that while such conditions may not occur every year, they are likely to happen again.
However, the suitability of higher-alcohol content champagne as a selling point is being questioned. Wine columnist Jane Anson noted in The Times that consumer preference is increasingly leaning towards lower-alcohol beverages, adding that the discrepancy between consumer desires and natural conditions can create significant stress for producers.
Champagne typically ages for at least 15 months before it can be sold, meaning the 2026 vintage is unlikely to appear on shelves before 2028. The decision to raise the ABV limit reflects the industry's adaptation to extreme weather events impacting grape quality and composition.