Around the beginning of the XVII century, winemakers in France received an unexpected result of fermentation - sparkling wine. For a long time, this wine was called "diabolical" for its ability to explode the barrels in which it was aged. The first tamer of sparkling wines was the Benedictine monk Dom Pierre Perignon. He created a production technology in which secondary fermentation took place already in the bottle. Any wine saturated with carbon dioxide can be called sparkling, but champagne is only sparkling wine from the French province of Champagne.