The Connexion reports that French authorities have authorised an exceptional relaxation of Champagne’s alcohol regulations following extreme summer heat and drought. Producers can now make Champagne with alcohol levels exceeding the usual 13% ceiling, with a temporary maximum of 15% permitted for qualifying wines from the 2026 harvest. The change addresses unusually high grape sugar concentrations caused by accelerated ripening and early harvesting. However, the Comité Champagne expects that only a small proportion of wines will exceed the normal limit, potentially reaching around 13.1% or 13.2%. The affected Champagnes are unlikely to reach consumers before 2028.