Located 90 miles northeast of Paris, the Champagne region of France is where the world's most famous and coveted sparkling wines are produced. Its cold climate and chalky soil typically yield thin, acidic wines that, after refermenting in the bottle, gain a rich, toasty/yeasty complexity and signature fine bubbles. Technically, the term "Champagne" can only be used for sparkling wine made in geographical area of Champagne and only when all the strict A.C. rules are followed—including employing the méthode champenoise for the secondary fermentation. Although most Champagne is white, the majority of grapes used (Pinot Noir, Pinot Meunier) are actually red, and are then blended with Chardonnay into a "cuvé́e" of 40 or more different base wines that is eventually transformed in carbonated wine. There are several different styles of Champagne: vintage Champagnes are made from the best grapes of an exceptional harvest and are aged at least three years; non-vintage Champagne, which accounts for about 85% of all Champagnes, is a blend of two or more vintages, usually done to satisfy a Champagne house's particular style; rosé́ Champagne is generally made by adding a small amount of red still wine to the cuvée; blanc de noirs Champagne is made entirely from Pinot Noir and Pinot Meunier grapes; blanc de blanc Champagne is made entirely from Chardonnay grapes and is usually more delicate and lighter in color; prestige cuvé́e is the crè́me de la créme of Champagne and priced accordingly. Champagne is also categorized by the amount of residual sugar; it ranges from bone-dry brut to dessert-like doux.