The region is bordered to the west by the plateaux (Tardenois and Brie) forming a valley that goes to the Seine in the south, and the Oise in the north.  On the outer edge, limestone dominates the Marne plains where most of the Champagne vineyards are concentrated. The Langres plateau (500 m) lies to the south-east, and the high Jurassic limestone terraces of the Côtes des Bars (380 m) and the Barrois plateau rise up in the east.
The oceanic-type climate in the west sometimes suffers from very harsh continental influences in the north and the east. There are major climatic nuances depending on orientation and altitude. The Ardennes and Haute-Marne departments have the heaviest rainfall and harsher winters.
This region is well-watered as the source of the Seine, Aube, Marne and Meuse rivers is the Langres plateau. It is also covered by ten thousand hectares of lakes and reservoirs (including Der-Chantecoq lake, the largest artificial lake in Europe with 4 800 hectares, Temple lake, Forêt d’Orient lake, etc.).

As a large farming region, Champagne-Ardennes devotes over 60% of its land to agriculture (crops, animal husbandry, vineyards). The climatic conditions and the diversity of the natural environments are favourable to diversified agriculture. The main crops are grown in the chalky Champagne area whereas the grazing regions are in the Ardennes, Thiérache, greater Bassigny and Der areas.
Polyculture and animal husbandry are more concentrated in the upper-Marne Barrois area and the Langres plateau; mixed farming concerns the Argonne, the humid Champagne, Brie, and Aube Barrois areas.
The Champagne Ardennes region holds first place nationally for the production of lucerne (74 000 ha), barley and winter barley, second place for rape (180 000 ha), proteinaceous peas, sugar beet, white cabbage and onions and third place for soft wheat and potatoes. Animal husbandry is less widespread. In 2008, the cattle herd numbered 638 000 head (including 110 000 diary cows and 109 500 suckling cows), pigs accounted for 188 000 head, and sheep 145 000 head. The poultry population represented 4.9 million fowl and 93 million eggs.

The Champagne wine-growing area started up in the 3rd century. It is not the largest wine-growing region, but it is undoubtedly the most famous. It is divided into four major areas: Montagne de Reims, Vallée de la Marne, Côte des blancs and Côte des Bars. The Champagne AOC-certified area covers about 34 000 ha over five departments: Marne (67% of vineyards), Aube (22%), Aisne, Haute-Marne and Seine-et-Marne. Seventeen villages benefit from the “Grand cru” label and forty-four from the “Premier cru” label.
The wine from Champagne has benefited from A.O.C certification since 1927.
Three grape varieties are allowed in Champagne:
- Pinot Noir (dark grape with colourless pulp, 37% of the planted area) mostly found in Montagne de Reims and Côte des Bar. This is a delicate grape variety that gives the wine balance and structure.
- Pinot Meunier (black grape with colourless pulp, 37% of the planted area) this more rustic variety is found in the Marne valley. It is appreciated for blends because it develops rapidly;
- Chardonnay (white grape, 26% of the planted area) mainly found in the Côte des blancs. It adds finesse and lightness.
In 2008, champagne production totalled 3 million hectolitres and about 370 million bottles, with 43% sold for export.

Milk production (670 million litres) in the Champagne Ardennes region permits a wide choice of highly diverse cheeses, the result of age-old traditions and know-how, which combine typicality and quality.
Benefiting from AOC (1970) and AOP (1996) certification, Chaource is a soft cow’s milk cheese with a fine white mould rind (50% fat). Dating back to the 14th century, it is made in two cylindrical formats (one 11 cm in diameter and 450 g, the other 8 cm in diameter and 250 g). It is characterized by a slight touch of acidity and a fine hazelnut flavour. Chaource is made in the Aube and Yonne departments and the production totals 2 445 tons, with two-thirds made in the Champagne-Ardennes region.
Langres (AOC-certified since 1991) is a soft creamy cheese made from whole cow’s milk (50% fat) with a washed rind that is never turned. This is what gives it its characteristic cylindrical shape, slightly indented at the top (fountain). Produced in two formats (800 g and 150 g),

Besides the prestige of its champagne, the region is also known for the quality of its tasty regional products.
It produces excellent fruit and vegetables.
Champagne asparagus also known as the “Champagne large white” is mainly produced by a few dozen producers in the light soils of the Marne and Aube departments. It is tender, with a refined hazelnut flavour.
The small, slightly red lentil from Champagne is produced by about thirty producers in the chalky soil of the area extending from Troyes to Rethel, over 200 ha. It has a mild, sweet taste and a fine, soft skin.
The Bussy turnip or “boulette de Bussy” is a small round turnip produced in Bussy (Marne). It has a soft, mild flesh, with a slightly sweet taste that comes from the Champagne soil.
Mostly to be found in the Marne and Haute-Marne departments, the truffle (tuber incinatum or Burgundy truffle) represents a few hundred kilograms to one ton annually.
The producers are grouped under two associations in the two departments. They have jointly organized a truffle fair since 2009.