Champagne Harvest Climate Phenology Simulator

Terroir & Climate Parameters

Temperature Anomaly (vs 1970–90) +1.4°C

Champagne Sub-Appellation

Grape Variety

Summer Heatwave Days (>32°C) 8 days

Seasonal Stressors

Early Spring Frost Summer Drought Stress

Early, warm-ripened profile with compressed maturation and rapid malic acid respiration.

Traditional Champagne balance requires high tartaric acid retention (>6.5 g/L) and moderate potential alcohol (~10.5–11.5% vol).

Thermal Accumulation & Phenology Arc Huglin Index: 1980 | GDD (Base 10): 1180

Berry Maturation Kinetics (Sugar vs Acidity) Malic: 4.8 g/L | Tartaric: 7.1 g/L | Alc: 11.2%

Harvest Advance

24 days

vs historical baseline

Total Acidity

7.6 g/L

Malic 4.8 / Tartaric 7.1

Potential Alcohol

11.2% vol

Target: 10.5–11.5%

Cycle Compression

86 days

Budbreak to Harvest