The existence of vineyards in Champagne dates back to the beginning of our era. The Romans were the ones to introduce grape-growing in the Champagne region. They had already identified the originality of the soil that gives Champagne its specificity, a transitional oceanic climate, chalky subsoil and sloping landscape.
From antiquity to the 16th century, the history of our region was intimately associated with the production of still red and rosé wines.
Champagne only appeared in the 17th century, once people began mastering the natural effervescence of the local wine and pruning the vines and blending crus and grape varieties, as did the monk Dom Perignon.
Closely linked to the monarchy, Champagne became the wine of coronations, then the wine of kings. Its success spread to the aristocratic elite of the world in the 19th century thanks to the energy of the Champagne Houses, which made it the symbol of French spirit.
After 1945, the Champagne frenzy reached new social circles. The current annual production exceeds 300 million bottles.