In 1670, Dom Pérignon (1638-1715), a monk of the Benedictine abbey cellarer of Hautvillers, is the first to practice the blend of grapes from different vintages and varieties, improving the quality of wine and in fact some disappear defects. Moreover, during a pilgrimage to the Benedictine Abbey of Saint-Hilaire in Languedoc, he discovered winemaking method sparkling wines of Limoux, which has existed for over a century. Returned to his abbey of Hautvillers, Dom Pérignon experimented the method on the wines of the Champagne vineyards. It was also he who introduced the use of cork, held on the cylinder by a hemp string impregnated with oil, which allows the wine to keep its freshness and foam. Moreover, it is strengthening the bottle by adopting a thicker glass to prevent it explodes. Despite the efforts of the monk, the effervescence of wine remains until the empirical research of Louis Pasteur on fermentation in the nineteenth century. The chalk pits near the abbey were used to hold the champagne at constant temperature and humidity. Subsequently, other caves were dug into the chalk.

1845 The French Supreme Court rules in favor of a group of houses of champagne and bans use of the name "champagne" as a generic label for sparkling wines.

1882 Creation of the "Union of Champagne Wines Trade" (now the Union of Champagne Houses).