In the 17th century, a "Champagne wine" was produced which was mostly a still wine and only occasionally sparkled. This slightly pink wine, mainly made from pinot noir grapes, was very popular in the London salons.
From the second half of the 20th century onwards, the champagne underwent considerable and decisive changes. The result was a wine which, after a second fermentation in the bottle, became effervescent: this is the champagne we know today.