Each of these styles has an identifiable character. That's not to say all blanc de blanc or non-vintage Champagnes taste the same, but there are common traits reliably found within each Champagne subset. Chardonnay, for example, produces Champagne with finesse and structure—all the elements of the wine come together in perfect balance. Pinot noir is a high-acid grape and makes bright, tart Champagne. Pinot meunier, a mutation of pinot noir, brings some of this acidity but is coveted for the body, fruit, and aromatics it brings to Champagne. Vintage Champagne is rarer than non-vintage, and is made only in years when the cold region produces ripe and balanced fruit. This makes vintage more coveted and complex, because it is aged longer (Champagne is an exceptional wine that needs time to develop) than non-vintage, and, as a result, more expensive. Rose Champagne has a unique fruit profile all its own, which comes from the methods used to vinify the wine.