The precedent of Champagne was the so-called Vinum Titilum, produced in the region since the times of the Roman Empire.
However, the rise of Champagne occurs in the 17th century when the Benedictine monk Dom Perignon introduced some substantial changes in the traditional method of elaboration of this precious nectar mainly by modifying the cork stopper as we know it nowadays, and increase the thickness of the bottles.
From this moment a period of increase in consumption and mastery of production techniques opened up, starting in the eighteenth century, with its international expansion promoted by the royal courts of France and England, and currently reaching a production of more than 270 million bottles and more than 30,000 hectares of vineyards.
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