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5 min read
The heritage of Champagne is deeply interwoven with the history of France itself. Our vineyards, nestled in the rolling hills of the Champagne region, have flourished since a time long before the nation’s borders were drawn. The very name “Champagne,” derived from the Latin word “campania,” meaning “field,” evokes a sense of timeless connection to the land.
While wild grapes grew naturally long ago, it was the Romans, arriving in Gaul (now France) in the late 2nd century BCE, who developed the art of vine cultivation and winemaking. They began in Southern Gaul and gradually expanded to the Northeast, establishing a thriving wine trade. By importing grape varieties and planting vineyards, they laid the foundation for France’s future dominance in the world of wine. Records from the 6th century AD even reference vines in the region, particularly in Reims.
Reims, meanwhile, had already gained prominence following Clovis’ baptism at its Notre-Dame Cathedral in 496. The city later became the coronation site for French kings, where Champagne wines flowed freely at royal banquets, solidifying its status as a symbol of exclusivity and prestige.
Interestingly, the earliest Champagnes were still wines, not the sparkling versions we know today.
The birth of sparkling Champagne as we recognize it today emerged in the early 1700s, thanks in part to the ingenuity of some well-known monks. While they did not invent Champagne, their contributions to vineyard management, grape selection, and blending (assemblage) were instrumental in refining its production.
Champagne in the 18th century: From a Challenging Start to breakthrough
Early Champagne production was fraught with challenges as the effervescence, resulting from the second fermentation that naturally happened in the barrels, wasn’t mastered and was considered more as a flaw than a quality.
In the late 17th century-early 18th century, wine producers in Champagne decided to use bottles and corks to improve both storage and transportation of their wines. The effervescence, even though not mastered yet, came to life in the glasses of the most esteemed circles of society and captivated their taste.
We owe a lot to the Duke of Orléans, whose introduction of Champagne to his influential friends solidified Champagne’s place among the most sought-after luxuries of the time.
19th Century Innovations
The 19th century saw significant advancements in Champagne production. In 1837, Jean-Baptiste François, a pharmacist based in Châlons, developed a reliable method for accurately measuring the amount of sugar to be added to wine for optimal effervescence. Other 19th century innovations include Pasteur’s discovery regarding the role of yeast in fermentation, the development of riddling tables and racks, as well as the metal cap and wire cage for the cork, and disgorgement by ice, all further refined the process.
As Champagne’s fame grew, so did imitation attempts from around the world. The first decree giving the exclusive right to use the word “Champagne” to wines from the Champagne region came in 1887. The concept of an AOC (appellation d’origine contrôlée) was created later, in 1935, and the Champagne AOC was recognized in 1936.
Champagne’s present and future
The different stages in the Champagne-making process haven’t changed but have been mastered since the 19th century. Traditional Champagne methods continue to inspire sparkling wine production globally, but Champagne’s commitment to quality and heritage sets it apart.
The hillsides, houses and cellars of Champagne were added to the UNESCO World Heritage List in 2015, underscoring its cultural significance. As we move forward into the future, Champagne producers and the overall industry continue to further their understanding of Champagne’s terroir and processes and into the development of more precise and efficient tools while also aiming to reduce its impact on the environment. The Champagne industry mandates all vineyards to have 100% environmental certification by 2030, proving a commitment towards a more respectful viticulture.
At Champagne Lallier, we are proud custodians of this storied history, taking immense pride in upholding these time-honored traditions and regulations. Each bottle of our Champagne is a testament to the centuries of expertise and passion that have shaped this iconic wine.
Champagne Lallier’s History
Our story begins in 1906, when René Lallier became part of the prestigious Deutz family through marriage, anchoring the name Lallier in Champagne’s most renowned village, Aÿ. An environmentalist with an independent and artistic mind, René went on to found the Champagne House and brought strong respect for terroirs and the natural world to its DNA. His son, Jean Lallier, introduced new cultivation and production methods, while René-James Lallier, the third generation Champagne grower, breathed new life into the House in the 1990s. He acquired vineyards and a private mansion in the heart of Aÿ, radically modernized production, and introduced a daring Blanc de Blancs blend, showcasing his selection of a rare plot of Chardonnay in Aÿ.
In 2004, Champagne Lallier was acquired by Champagne oenologist Francis Tribaut. He refined Lallier’s oenological philosophy, combining precision while shining a light on terroir individuality. He also commissioned an ultra-modern winery and production centre in Oger in 2012, and created two of Lallier’s most emblematic signature cuvées: Série R, now known as Réflexion, and Ouvrage. In 2021, Champagne expert Dominique Demarville became Chef de Caves and General Manager of the House, bringing a precise and contemporary approach to blending, as well as a commitment to terroir authenticity and respect of the environment.
Discover the heritage of Champagne Lallier and the storied Maison’s journey from 1906 to now here.
