The trade association of Champagne has agreed to increase yields to help meet growing demand for the wine.

According to Decanter, sales of brands such as Moet & Chandon, Dom Perignon and Krug have resulted in Champagne shipments rising by nine per cent in 2010, reaching 319.5 million bottles.

Yet demand for fine bottles of the sparkling wine, particularly from overseas, continues to rise.

In response, the Comite Interprofessionnel du Vin de Champagne (CIVC) has agreed to increase the harvest limit to 12,500 kilos per hectare (kg/ha) for the region's vineyards.

This comes after the CIVC raised the same yield limit from the 9,700kg/ha set in 2009 to the 10,500 kg/ha standard set in 2010.

Thibaut le Mailloux, communications director for the CIVC, told the publication that global forecasts predict two per cent growth in Champagne sales in each of the next three years.

With this in mind, Mr le Mailloux said it was only right to allow estates to take advantage of this upturn.

"Most of the Champagne houses have communicated to the press that they wanted 14,000kg/ha but the growers wanted a lot less as they have been harder hit by the crisis," he explained.

Also looking to take advantage of increased demand for Champagne is top London restaurant Angelus.

The eatery owner Thierry Thomasin, who spent 12 years as chief sommelier at two Michelin-starred restaurant Le Gavroche, has collaborated with oenologist Herve Jestin to blend its own Champagne, Angelium.

Pinot Noir grapes from the 2008 harvest have been used to make the wine, and the restaurant's head chef Martin Nisbet has created a selection of small plates to complement the Champagne as a light snack.

Mr Thomasin told the Drinks Business: "Teamed with our new and exclusive cuvee, and the ambience of our luxurious lounge, we guarantee they are the perfect start to a sensational night."