By the middle of the XIX century a scientific theory of Champagne (sparkling wine) making has been developed; being armed with such theory and having improved the technology the manufacturers achieved noticeable increase in production output. The first peak of the sparkling wine culture occurred during the so-called Belle Epoque – the period of the palaces floating in the Atlantic, gorgeous balls in the Grand Hotel halls in the capital cities and resorts.

During the gold wild twentieth years, at the night performances in cabarets and variety shows Champagne was popular as something that elated. Creation of the Russian Champagne is connected with the name of the Prince Lev Golitsyn, the well-known wine-maker. Having studied French wine-making, the “father of the Russian Champagne” made up his mind to revive Champagne making in Russia. Earlier, a number of wine-makers and entrepreneurs made efforts to establish Champagne wineries, but such efforts were not crowned with success for whatever reasons. But in 1899 the Prince Lev Golitsyn, owing to his knowledge and tenacious efforts, produced a brilliant tirage of Champagne – 60 thousand bottles, and strived for the impossible: the Russian Champagne was ranked the best (!) at the jubilee World Industrial Exhibition in Paris in 1900. Now, that the enterprising French prohibited usage of the name ‘Champagne’ with reference to any sparkling wine produced outside Champagne province, they have obviously forgotten as more than 100 years ago they, with their own hands, presented Grand Prix, the highest reward for quality, to the Russian wine-maker. But at that time the members of the degustation commission were simply shocked by the fact, that the Russian inscription “The Prince Golitsyn Factory” was found under the foil that hided the label.

The world recognition of the Russian sparkling wines is bound up with the name of Golitsyn. The production process used by the oldest French companies was assumed as a basis, but the ‘Russian Champagne’ had its own unique colouring. After a long decline caused by the world and civil wars, Champagne-making started to gather its strength again. In 1919 Professor A.M. Frolov-Bagreyev founded the production of Soviet Champagne. He independently developed the wine blending composition and invented a new champagnization method in the increased pressure devices. When the tank method was introduced, it has occurred to the soviet wine-makers to carry out champagnization in an uninterruptable flow.

Due to onrush of economic development, sparkling wine became available for everybody. This symbol of luxury was democratized to a certain extent. Today, enjoyment from wine sparkling with pearl blebs has ceased to be only the privilege of celebrations and other important events. Festive mood and wish to share it with nice people is a sufficient cause to uncork the cooled bottle.