Although the first wine-producing vineyards in Champagne appeared between the 3rd and 5th centuries AD, the events of the 17th century brought the beginning of Champagne as we know it today. The vine-growers of Champagne had learned how to stabilize their wines and keep them fresh for several years. As a result of their hard work and the preciousness, the Champenois also obtained a white wine by combining both black and white grapes using grapes that had been grown in the Champagne region. By the last decades of that century, they mastered the mysteries of effervescence, which was their stroke of genius.

In 1908, the appellation of Champagne was created through a decree that delimited an area within which the wines produced there, and only those, would be entitled to the appellation Champagne. It was also during this time period that it became clear that particular parcels of land created the best grapes and that specific techniques were necessary to create Champagne. In 1927, a law was enacted that laid down the limits of the vinegrowing region of Champagne, thus extending the Champagne appellation to include both grape and wine production. Strict rules were enacted at the same time relating to grape growing, the authorized pruning systems, harvesting and handling conditions in Champagne, as well as the method of natural fermentation in the bottle.

Throughout its history, Champagne was a constant work in progress towards perfection. Through personal talent of the Champenois, assisted by years of experience and untiring work, each domain and technique, which are still used today, was being improved by Champagne's industry leaders. Today, throughout the evolutionary process that took place in Champagne, true Champagne lies essentially in the selection of the best grapes from the region, blending the growths, the production of a unique wine with perfect limpidity and one final touch of a harmonious and sustainable sparkle.