The existence of vines growing wild in Champagne dates back to the Tertiary Era.
The first Champagne vineyards were planted by the Romans from the 3rd century A.D. onwards.
From the 5th century A.D., vines and wines were mainly cultivated by religious orders which produced still red and white wines, seeking to curb the wine’s natural tendency to sparkle.
Champagne wines became known thanks to the coronations of French kings in Reims and the famous Champagne trading fairs.
Cathedral of Reims
At the end of the 17th century, the use of the bottle to transport the wine (previously in casks) LED TO APPEARANCE of bubbles: this was the birth of the Champagne method.
This sparkling “VIN DIABLE” (the devil’s wine) quickly found favour with European monarchs and aristocrats, becoming the symbol of luxury and celebration.
The first Champagne house was founded in 1729.
The 19th century was the century of technical progress, (mastery of fermentation, techniques for producing sparkling wine and mechanisation) and commercial expansion, to countries as far afield as Russia and the U.S.A.
From the late 19th century to 1950: the phylloxera crisis followed by two World Wars bled the Champagne region dry.
From 1950 onwards, Champagne resumed its commercial expansion, with production growing from 30 million bottles in 1950 to 300 million in 2000.
For more than 3 centuries, Champagne wine has retained its status, both in France and throughout the world, as the wine of luxury, joy, celebration and special occasions.