No. 1 - 100% of the grapes need to have been harvested from the same year.
No. 2 - The champagne must be aged for a minimum of 3 years on lees.
Only in a great weather year do champagne winemakers declare a vintage. The season has to have enough sunshine to get the ripeness (the sugar levels) in the grape, but fresh cool nights to crystallise acidity. This provides structure and ageing potential to a cuvée.
This month, we invite you to dive into two very special years: 2007 and 2012. Whilst 2007's warm weather provides a generous character on the palate, 2012's cooler year brings more acidity and finesse.
Hope you will enjoy these two champagnes as much as we did at Emperor.
Stay safe x
Kyla, Kyri and the Emperor team