Fruit - The fruit or floral notes detected on the nose or palate. The higher the rating, the more expressive or intense the champagne is in this category, whether it be described as light, refreshing apple or citrus, or as a rich brioche, dark fruit, or honey.
Acidity - The amount of brightness in the structure of the champagne. A higher rating indicates that the champagne will be crisp, bright & clean as opposed to a soft or rounded mouth feel. Acidity helps champagnes to age, so older champagnes typically have softer acid, leaving a smoother tasting champagne to enjoy.
Minerality - The amount of terroir, or earthy traces that show through the champagne from the vineyard soil or environment. A higher rating is a champagne that displays stronger hints of limestone, chalk, clay, marl or the salinity of the vineyard.
Body - The texture of champagne in the mouth when first tasted. A higher rating indicates a full, rich mouthfeel that continues through a long finish. Bubbles also contribute to the body of the champagne with higher quality or aged champagnes presenting smaller and more uniform bubbles that bead in the glass.