The three main grapes used in Champagne are Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay is a green-skinned grape that imparts vibrant citrus and apple flavors, along with a refreshing acidity that adds brightness to the blend. Pinot Noir is the dominant grape in Montagne de Reims and Côte des Bar, and it endows Champagne wines with body, punch, and structure. Pinot Meunier is a close relative of Pinot Noir and brings forward fruity notes, particularly showcasing flavors of ripe apples, pears, and red berries. It provides roundness and approachability to the final Champagne blend. In addition to these three main grapes, there are four other varieties authorized within the AOC area: Pinot Blanc, Pinot Gris, Petit Meslier, and Arbane. These grapes are used to make some Champagnes, but they are less commonly used than the main three varieties. Pinot Blanc is a delicate grape variety that brings a soft and supple character to Champagne, while Pinot Gris offers fruit and richness. Petit Meslier is a rare find in the Champagne region and contributes a unique aromatic profile, often displaying vegetal and floral notes and vibrant acidity. Arbane is the rarest Champagne grape of all, with just 2.5 acres planted across France in 2006, and it is a light yellow grape that adds punchy flavor to extra brut Champagnes.