Legend or history?

The first vines were planted in Champagne during the Roman Empire, but it was not until the Middle Ages, thanks to the work undertaken by the winegrowing monks in the region, that Champagne wine began to develop its renown.

At this time, the barrels containing the champagne enabled the bubbles to escape. The first bottles, which appeared around 1660, made it possible to conserve the aromas better as the wine aged. But more important than that, they ensured that the wine maintained its natural effervescence. It is thought that this technique was refined by Dom Pérignon, a Benedictine monk from the Abbey of Hautvillers.

The current pressing and vinification processes were finally formalised in the early 20th century: des vendanges au pressoir ; du remuage au dégorgement, toutes les étapes sont pratiquées avec minutie pour produire le vin magique. Au cours du XX^ème siècle le phylloxera ravage la plupart des vignes.

Aujourd'hui, plus de 300 millions de bouteilles sont produites chaque année. Les vins de champagne ont traversé les siècles pour le plus grand plaisir de tous.

The way the vine is worked is codified by the Comité Interprofessionnel des Vins de Champagne (CIVC) [Interprofessional Champagne Wine Board], in agreement with the Institut National des Appellations d'Origine (INAO) [National Institute for the Appellations of Origin].