The development of the champagne bottle has played an extremely important role in the long history of champagne.
At the end of the nineteenth century, when champagne production became popular, fragile champagne bottles were a "stumbling block" for champagne merchants. On the one hand, this is due to the fact that the quality of glass bottles produced by the folk glass workshop at that time is difficult to guarantee, on the other hand, it is also because the wine farmers have not fully mastered the rules of bubble control, which makes the explosion rate of champagne bottles in the cellar is very high, and nearly one-tenth of the champagne will fall apart in the cellar.
From the second half of the nineteenth century, champagne bottle making slowly developed from manual to semi-mechanized, which also made it possible to develop uniform standards. Today, the production of champagne bottles is 100% fully mechanized, and the crushing rate has dropped to 1 in 10,000. The champagne bottles used today meet the uniform requirements of the French standards association Afnor Group, including volume, volume, neckline, use restrictions, color, etc.
