Before Champagne’s sparkling wines were ever produced, the region was covered with vineyards that produced still wines, primarily reds. It was not until the growing success of sparkling wines in the 19^th century that these wines slipped into oblivion. However, despite this lack of notoriety, their quality continued to improve. Coteaux Champenois obtained its AOC in 1974, and its reds, whites and rosés are made from the same grapes on the same terroirs as the champagnes. Most of these are blends of Pinot Noir, Pinot Meunier and Chardonnay of different vintages, except for the “blanc de blancs”, which are 100% Chardonnay. Starting in 1978, regulations have required that the wines be bottled in the same region that they are produced. Coteaux Champenois whites are dry, fruity and light, while its reds are supple and rich, but not heavy, with red fruit aromas.