Champagne is not an ancient story, it is a modern invention. The pressure, the style, the glass bottles, the global brand: most of it is barely 250 years old. And the most interesting development, the grower revolution, is only four decades old.
The timeline in five steps
| Period | What happened | What it changed |
|---|---|---|
| Until well into the seventeenth century | Champagne made mostly light red and pale still wines, including for the coronations at Reims | The bubbles were an unwelcome side effect of cold winters, where fermentation stalled and restarted in spring |
| 1638 to 1715 | Pierre Pérignon works at Hautvillers on blending, press quality and cork | He was trying to avoid the fizz; the later myth is Moët marketing, which launched the Dom Pérignon cuvée in 1936 |
| 1729 to 1837 | Ruinart, Moët, Veuve Clicquot, Bollinger, Krug and Pommery are founded | The négociant model: buy fruit from hundreds of growers, blend in-house, build export brands |
| 1816 and 1874 | Veuve Clicquot Ponsardin develops riddling, Madame Pommery opens the market for the dry style | Clear wine in the glass, and Brut as the new standard |
| The past four decades | The grower revolution | From brand back to vineyard, with the code on the label as the quickest tell |
Before the fizz: still wine
Through most of the seventeenth century Champagne produced light red and pale still wines. At Hugues Capet’s court (tenth century) and at the royal coronations in Reims, Champagne was a still wine. The bubbles were an unwanted byproduct of cold winters: fermentation stopped, restarted in spring, broke bottles. England was the first market to treat the fizz as a feature.
Dom Pérignon (1638-1715)
The monk Pierre Pérignon of Hautvillers abbey is often called the inventor of Champagne. Not strictly true. He was an outstanding winemaker who refined blending, press quality and cork use. He was trying to avoid the bubbles. The later myth is largely marketing, built by Moët after their Dom Pérignon prestige cuvée launched in 1936.
The grandes maisons: 18th and 19th century
Between 1729 and 1837 the houses that defined the region were born: Ruinart, Moët, Veuve Clicquot, Bollinger, Krug, Pommery. What they shared: the négociant model. They bought grapes or young wine from hundreds of growers, blended in their own cellars and built international export brands. Veuve Clicquot Ponsardin (1816) developed riddling. Madame Pommery opened the dry-style market (Brut) in 1874. Trade became systematic.
Récoltant versus Négociant
Every Champagne label carries a two-letter code next to its registration number. The main ones:
- NM (Négociant-Manipulant): producer buys grapes or base wine. Almost all the big houses.
- RM (Récoltant-Manipulant): producer uses almost exclusively their own grapes. This is the grower.
- CM (Coopérative de Manipulation): cooperative.
- RC (Récoltant-Coopérateur): grower who lets a co-op make the wine and sells under their own name.
- MA (Marque d’Acheteur): retailer’s own brand.
Full breakdown: Comité Champagne, producer codes.
The grower revolution (1980s to today)
Well into the twentieth century most growers simply sold their grapes to the houses. By the end of the eighties a small group, inspired by vineyard-first thinkers like Anselme Selosse (Avize), began making Champagnes that showed plot-by-plot and vintage variation. Not house continuity, but terroir as an idea.
In the American market the importer Terry Theise popularised this under the name grower champagne. Today RM is a serious segment: roughly 5,000 récoltants-manipulants, together around 6 percent of exports. Small in volume, large in influence.
Famous grower names: Selosse, Jacques Selosse, Pierre Péters, Egly-Ouriet, Larmandier-Bernier, Vouette et Sorbée, Tarlant, Aubry, Laherte Frères.
What this means for you
A grande maison delivers consistent house style across decades. A grower delivers place-bound expression, varying year on year. Neither is automatically better. RM versus NM is not a moral line: there are excellent négociants (Roederer, Bollinger, Krug) and mediocre growers. Start by reading labels.
Frequently asked questions
Did Dom Pérignon invent Champagne?
No. Pierre Pérignon ran the cellar at Hautvillers and refined blending, pressing and cork use, but he actively tried to avoid the bubbles. In his day the mousse was an accident: fermentation stalled in the cold winter, restarted in spring and burst bottles. England was the first market to treat it as a feature. The inventor myth comes largely from Moët, which launched the Dom Pérignon prestige cuvée in 1936.
What do NM, RM and CM mean on a Champagne label?
They sit next to the registration number and say who made the wine. NM is négociant-manipulant, buying grapes or base wine elsewhere, which covers almost every big house. RM is récoltant-manipulant, the grower using essentially only their own fruit. CM is a cooperative, RC a grower who has the cooperative make the wine, and MA a retailer’s own label.
How big is grower Champagne really?
Around 5,000 récoltants-manipulants, together roughly 6 percent of exports. Small in volume, far larger in influence: the idea of terroir by parcel and by vintage came from this corner and has reshaped the whole region.