Editing Champagne wine region (section)

== Geography and climate ==
[[File:Verzenay moulin.jpg|thumb|right|Champagne vineyards in [[Verzenay]] in the Montagne de Reims subregion]]
The Champagne province is located near the northern limits of the wine world along the [[49th parallel north|49th parallel]]. The high latitude and mean annual temperature of 10&nbsp;°C (50&nbsp;°F) creates a difficult environment for wine grapes to fully ripen. Ripening is aided by the presence of [[forest]]s which helps to stabilize temperatures and maintain moisture in the soil. The cool temperatures serve to produce high levels of [[acidity]] in the resulting grape which is ideal for [[sparkling wine]].<ref name="Fallis pg 163">K. Gargett, P. Forrestal, & C. Fallis ''The Encyclopedic Atlas of Wine'' pg 163 Global Book Publishing 2004 {{ISBN|1-74048-050-3}}</ref>

During the growing season, the [[mean]] July temperature is 18&nbsp;°C (66&nbsp;°F). The average annual rainfall is 630&nbsp;mm (25&nbsp;inches), with 45&nbsp;mm (1.8&nbsp;inches) falling during the [[harvest]] month of September. Throughout the year, growers must be mindful of the hazards of fungal disease and early spring frost.<ref name="Johnson pg 79">H. Johnson & J. Robinson ''The World Atlas of Wine'' pg 79 Octopus Publishing Group 2005 {{ISBN|1-84000-332-4}}</ref>

Ancient oceans left behind [[chalk]] [[subsoil]] deposits when they receded 70 million years ago. [[Earthquakes]] that rocked the region over 10 million years ago pushed the marine sediments of belemnite fossils up to the surface to create the belemnite chalk terrain. The belemnite in the soil allows it to absorb heat from the sun and gradually release it during the night as well as providing good drainage. This soil contributes to the lightness and finesse that is characteristic of Champagne wine.  The Aube area is an exception with predominately [[clay]] based soil.<ref name="Fallis pg 163" /> The chalk is also used in the construction of underground cellars that can keep the wines cool through the bottle maturation process.<ref name="Johnson pg 79" />