Champagne and the history of Denomination of Origin

The history of Denomination of Origin (DO) is illustrated through the evolution of Champagne. Originally produced as still wine in northern France, the region's cold climate caused fermentation to pause in winter and restart in spring, creating bubbles that were initially considered a defect.

By the 18th century, producers mastered techniques to transform these bubbles into a desired product. Major houses such as Moët & Chandon, Veuve Clicquot, Taittinger, and Bollinger refined the 'méthode champenoise,' utilizing processes like remuage, dégorgement, and aging in underground cellars to establish the beverage's unique identity and strict geographic protections.