The state’s growers have created unique cultivation methods and strains that tend to thrive in the various microclimates.

What's in a name?

For champagne, it’s the expectation of excellence and at the very least, bubbles. It’s even protected by law: To call a liquid champagne, you have to grow it in a certain part of France under certain rules of planting, pressing and even packaging.

All the fuss means champagne makers can charge a premium for their product. The same may soon be true for Northern California’s legendary weed.

Click here to read the complete article

Matt Simon ~ Wired.com

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