Arbanne
Arbane (or Arbanne), long-forgotten grape variety of the Champagne region is gradually reclaiming its former glory. The name Arbane itself adds a hint of mystery as its true origin remains uncertain. Some wine historians trace it to the Latin albana, used to describe a white grape variety, while others link it to the local Champagne dialect. Found mainly in the Aube department, this ancient white variety is one of the grapes authorised under the Champagne AOC, though it accounts for only a minute fraction of the region’s current vineyard plantings. Having fallen out of favour over the centuries, it is now being revived by a handful of pioneering growers keen to reconnect with Champagne’s viticultural heritage. Arbane is a demanding, late-ripening grape variety, highly susceptible to fungal diseases, particularly powdery mildew. It requires warm plots and well-draining soils, conditions essential for achieving full ripeness. These growing challenges help explain why it was historically abandoned in favour of hardier varieties such as Chardonnay and Pinot Noir. The bunches are small to medium-sized, with yellow-green berries yielding juice with naturally bright acidity, making it a strong candidate for crafting Champagne base wines. On the palate, Arbane offers a lively, distinctive aromatic profile revealing citrus fruit, green apple, fresh herbs and, at times, a delicate floral note.
Only a handful of Champagne houses still produces Arbane today, often from tiny plots, notably Drappier, Calsac and Ayala.
