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The exploitation of the vine in Champagne by a member of my family dates back to 1860.
At that time, the winegrowers sold all their grapes to the trading houses every year at harvest time.
(Möet and Chandon, Pomery, Roederer, etc.)
The latter, who sold all the Champagne throughout the world, had very few vines (this is still the case), and were obliged to source grapes from small winegrowers to make their Champagne.
Grapes from Grands Crus such as Avize were of course the most sought after, and were often used to make prestigious Cuvées.