Champagne house Duval-Leroy is to launch a non-vintage Champagen specifically targeted at vegetarians and vegans. The Champagne is made from grapes from a particular 27ha plot owned by Duval-Leroy using traditional "enlightened viticulture" methods only. Hervé Jestin, chef de caves at Duval-Leroy said: "While enlightened viticulture is technically more difficult to implement and often more costly, it provides the consumer with optimum organoleptic quality with no health risks.