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At a time when champagne is a product associated with luxury, it is difficult to imagine that at the end of the 19th century, the winemaker was a poor winemaker. At that time, it was only a grape producer, and it was the merchant who was responsible for the production and sale of wine. The price setting is therefore negotiable.
After several years of unrest, the idea of cooperation took hold, to allow winegrowers to support the transformation of their production through to marketing. This project could only come to fruition after the First World War, and in 1920, the first Cooperative Cellars were created. They developed until the 1960s, thus balancing the weight between trading and vineyards.
Today, there are no less than 135 Cooperative Cellars supporting Champagne winegrowers.