Let me give you a tip: drink champagne and live a hundred years! Mais,coui. And even more! It`s an elixir of youth…Yes, pour yourself a glass, without feelings of guilt because it's a…medicine.

And while you are savoring the frizzante cup, I'll tell you some of  the histories, secrets, storiesc(in detail) I have learnt about the incredible liquid during my journey in Champagne (at the Vranken Pommery, Veuve Clicquot and Moët&Chandon houses). I'll tell you  everything with…bubbles, as it is about champagne that we are talking about, aren't we?

• The creation process of a champagne generation is an extremely complex one, and in the old days, those who worked in the cellars used to wear some masks on their faces, in order not to be hurt, in case a bottle of champagne might have exploded; this might happen because of the accumulation of CO2, a thing which is unlikely to happen nowadays.
• At Vranken Pommery, a company founded by Paul-François Vranken, in 1976, which holds the first position in the rosés production and is ranked second in the world, in the champagne production, Demoiselle and Diamond came into being, and rank among the super famous names in the realm of sparkling drinks.
• It is still in this place that I found out the grapevines for the sparkling wine are picked by hand only, (they produce several millions a year) and the types are the same, everywhere, Chardonnay, Pinot Noir and Pinot Meunier, each type with its features, which the employees show off all the time.
  
  

• For the sommeliers (those who are specialized in tasting wines, champagne): the champagne must have a certain colour, a special clearness and of course, a special flavour, which you can only feel by turning the drink in the glass round, at least twice. Oh,la,la…
• This year, Moët&Chandon celebrated 270  years of living. During the passing years it gained fame with which it delighted millions of people. Even Napoleon!
• The founder, Moët& Chandon, Claude Moët, and then Jean-Rémy Moët, his great-grandson turned this brand into an exceptional one, in the whole world, a brand which has to do with things, as extravagant as possible-such as sprinkling with champagne habit (practised by Moët&Chandon in 1967, to celebrate the winners in the Le Mans race), but also the waterfalls and the cups of champagne pyramids which you can see at  parties and fancy events.
  
  

• Here you can have one of the best festive dinners, the chef being Yannick Alleno(one of Patricia Kaas`s former lovers), a famous sommelier at the same time, who has  worked at Moët&Chandon all his life-recommendation especially for the cuisine lovers with Michelin stars chefs (be careful!:you can enjoy your meal only if you book in advance, it is held only on Tuesday and Saturday, but you have to check first) http://www.moet.com/News/MOET-CHANDON-AND-YANNICK-ALLENO

• And the last, but not least, bien sûr, is Veuve Clicquot house for which I have a real weakness. Maybe because of the slightly mystical aura of champagne, maybe because of the chic, feminine air or perhaps because of the remarkable story of the woman who gave its power-Madame Clicquot…je ne sais pas. What I know is that ,since the widow, Barbe Nicole Clicquot, took over her husband's business, at only 27, the brand became a brilliant one. She registered the first vintage champagne in the region. Oh,by the way, the vintage champagne is produced 100% out of grapes harvested in an exceptional year and are therefore declared according to the year with a special harvest. She invented the special table in which bottles are kept so that the drink can  get clearness. This house invented the Veuve Clicquot Business Woman Award. And  the reason for doing so is quite obvious, isn't it? And its motto is simple: ”A single quality, the best”
  
  

Champagne Colored Tips:

• Champagne must be kept at 10-12 degrees, away from sunlight and in a place without smells.
• It must be drunk within 48 hours from the moment of opening it, it must be kept at 5-8 degrees and it should be hermetically closed.
• It must be served at a temperature of about 6-8 degrees.
• The bottles must be carefully handled, and the drink must be savored in a suitable glass.