The production of champagne is an art several centuries old, one which creates pride and prestige for France around the world. Although this sparkling wine takes its name from the region in the North-East of France, Champagne, it is to Languedoc that we owe the wine-making method which gave it its specific nature. In effect, on a pilgrimage in the South of France, Dom Perignon (1638-1715), the monk from the Benedictine Abbey of Hautvilliers, had the idea of reproducing the Languedoc practice in the vineyards of Champagne. This forward-thinking Benedictine monk mixed different grapes, so that he could retain only the qualities of each one. This man of the Church saw his daring rewarded, as his work was soon present at the table of Louis XIV, the Sun King.

Over time, a large number of brands acquired global fame and prestige: Pérignon, Bollinger, Moët & Chandon, Laurent-Perrier, Mumm, Gosset, Dutz, Pol Roger, Ruinart, Taittinger, Veuve Clicquot Ponsardin… There are now almost three hundred maisons de négoce (champagne merchants). Some ten groups dominate the market, which still includes a number of flourishing independent maisons.

Production secrets are jealously guarded. Each of these brands has its own signature, but they all have this creative genius which contributes to France's influence abroad. It is not insignificant that in November 2010, the French-style meal, of which champagne is an essential element, was recognised by Unesco as part of the intangible cultural heritage of humanity.

Creating a very high-quality champagne is more than a science, it is an art. During a celebration, champagne takes centre stage: removing the cork allows the frothy bubbles to shoot up; the bubbles within the wine rise up in columns, in specially reserved glasses, to be enjoyed even more by the impatient taste buds of the guests.