The term blanc de blancs refers to wines made exclusively from white grapes, so in champagnes the grape is in most cases Chardonnay (techically, a wine made of the other approved white varieties, such as Arbane and Petit Meslier, could also be labeled blanc de blancs). Blanc de blancs is a popular style; for example, the Côte des Blancs region is almost entirely dedicated to this grape and, consequently, local grower-producers automatically concentrate on blanc de blancs.
Being an elegant and fruit-driven grape, Chardonnay works very well unblended. At a young age, the wines may be pronouncedly acidic and feature a linear, even bony structure. With ageing, Chardonnay soon develops a lovely, toasty aroma and creamy texture. The young wines can be aggressive, and therefore many producers keep the pressure of Chardonnay champagnes slightly lower. These wines used to be called Crémant – for example, Mumm de Cramant was previously named Crémant de Cramant – but nowadays this term is reserved for sparkling wines made in other wine regions of France using the traditional method.