August 4th is a special date in winemaking history, because it's believed that on this day, the Benedictine monk Dom Pierre Pérignon first introduced the world to the sparkling wine we know today as Champagne!

Dom Pierre Pérignon, working as a winemaker at the Abbey of Hautvillers, strived to create the perfect wine. One day, experimenting with blending different grape varieties, he obtained a wine with bubbles – the result of secondary fermentation in the bottle. After tasting this drink, he exclaimed, "I am drinking the stars!" Thus began the legend of Champagne.

What makes it so special? First and foremost, the terroir.

Champagne is only sparkling wine produced in the strictly defined Champagne region of France. The unique climate (cold continental) and chalky soils of this region give the grapes special characteristics, which ultimately influence the taste and aroma of the wine.

Champagne is created using the Méthode Champenoise (or méthode traditionelle). This is a complex and laborious process that involves secondary fermentation of the wine directly in the bottle. This distinguishes Champagne from most other sparkling wines, where secondary fermentation can occur in large tanks. And after secondary fermentation, Champagne is aged on its lees for an extended period (a minimum of 15 months for non-vintage Champagne and 3 years for vintage). This process gives Champagne its characteristic aromas of bread crust, brioche, and nuts, as well as enriching its texture.