Champagne was the first region in the world to start producing sparkling wine on a commercial level and where most New World producers look to for inspiration. Producing a fizzy wine often occurred by accident, and was, for a long time seen as a detriment with producers going to great lengths to prevent a second fermentation. Due to the marginal climate the temperature in the fall would often dip, sedating the yeasts before all the sugars were converted into alcohol. When the region warmed up the following spring the unfermented sugars occasionally spurred on a second fermentation trapping the carbon dioxide (a by-product) in the bottle . It wasn’t until the turn of the 19th century that sparkling wine became popular and desirable. The region is split into four regions. Three are adjoining: The Montagne de Rheims to the north, the Cotes de Blanc to the south, and the Marne Valley in between. The fourth and separate region is the Cote des Bar in the Aube valley, some 70 miles south of Epernay.