Generally, when you think of Champagne you associate it with sparkling wine. However, authentic Champagne can only be produced in the small Champagne region of northern France, dating back to the 1700s. Producing the most famous wine in the world is Champagne AOC, a region in northern France. Along the 48th parallel, near the world's northern limit for viticulture, lies AOC Champagne. Champagne contains only one AOC, while Burgundy includes over 110 AOCs. Burgundy has its AOCs spread across 8,450 hectares, equated to Champagne, which sits on 31,000 hectares with just one AOC. “Having only one AOC for Champagne is largely driven by the commercial influence of the Grandes Marques who blend wines from across the region and do not want regional and vineyard differences to be profiled” (Education: Champagne). It is assumed the Latin Campania, Land of the Plains, is where Champagne took its name from the 6th century AD Under the house of Vermadois during the 10th century, after the union of the counties of Troye and Meaux, the area of ​​the province of Champagne it was transformed into an exclusively political unit to be acquired by the Count of Blois and Chartres less than a century later. It was during the 12th and 13th centuries that Champagne reached its apogee, its highest point of development, thanks to the vast extension of possessions when Thibuat II the Great of Champagne reunited the counties. “The counts of Champagne posed a real threat to the kings of France because their lands surrounded the royal domain, and the counts alternately strove to dominate the kings or free themselves from royal control. Thibaut II was often at odds with Louis VI and Louis VII” (Champagne region, France). The region's crisp climate...... middle of paper ......p on how champagne is made is the first fermentation. The grape juice undergoes the first fermentation for strongly acid based wine. Once fermentation is complete, the third stage is blending, which is an important part in the champagne process. Blending is the moment in which different grapes, coming from different areas and vintages, are mixed together to produce a perfect group. Phase four is a second fermentation, in which the yeast produces alcohol and carbon dioxide. The fifth step is where the wine ages, aging on the lees intensifies the flavors. After maturation, remuage/remuage is carried out to push the dead yeasts forward. Once the dead yeast is ready to be disgorged, it is disgorged. After the dead yeast has been removed, the dosage is measured. Finally, the wine is "recorked" and left to rest before being sold, (A Visual 9 Step Process: How Champagne is Made).