In the beginning of the 18th century, in one of the dark cellars of Hautviller, Benedict Monk Dom Pérignon experienced a rather unpleasant event. Temperatures fell so low that fermentation restarted within the settled fluids of the cellar’s wine bottles. Pressure built up within these bottles, ultimately provoking an “eruption” of the cork and... voila!... the first champagne! Upon tasting the first carbonated wine known to man, the monk is said to have exclaimed that he felt like he was “drinking the stars.”

Since then, the art of making champagne has been enhanced and refined considerably. Involving double fermentation, its production is complex, thus explaining the high price. The refining includes the classical white wine processing, followed by a second processing within the bottle. The secret, however, lays within the initial brew itself: the noble white Chardonnay offers its finesse, while the red Pinot noir adds to the body. Then finally, the Pinot menieur is used to ensure quantity.

In every bottle of 750ml bottle of champagne, there are more than 250,000,000 ticklish bubbles of CO2. The brew originates in France, with her natural abode being the northernmost vineyard, around Reims, 150 km northeast of Paris. There, stretch 345,000 acres of vineyard in a chalky  limestone ground that, combined with frost and low temperatures, bless her with a unique exquisiteness.
 
Within this region, several great houses reign: Cliquot – Posardin, Lily Bollinger, Οrly Roederer, Nonancout and Laurent – Perrier, along with Krug, Moët et Chandon, Mumm, Heidsieck, Deutz, Taittinger, and Pol Roger.