Vines have existed in the Champagne region for over two thousand years.
From the Roman invasion to the 16C, our region's history was closed associated with the production of still red wines, then “vin gris” (not grey wine, but off-white tinged with pink) before producers began to take advantage, towards the end of the 17C, of the natural tendency of Champagne wines to become effervescent.
The increasing popularity of champagne and its sparkle led to the creation and prosperity of numerous champagne Houses in the region.
Proud of their traditions, the people of Champagne will be happy to show you their cellars dug from the surrounding chalk and give you a glimpse of how they produce their legendary wines.
The geographical area where the vineyards have the right to use the name of “Champagne” is made up of several terroirs, each of a different nature. At harvest time and often according to a centuries-old tradition, each House selects the villages and grape varieties from which it will procure its supplies of grapes.
The House “cuvée” is made from a judicious and delicate blend, the specific balance and constant year-on-year quality of which distinguishes it from any other big label.
The global reputation of a particular champagne label justifies a House's attachment to respecting these traditional production rules. It guarantees the specific characteristics and subtleties that a particular House's clientele comes to expect. A great brand therefore offers connoisseurs and novices alike the certainty of total satisfaction.