Since the beginning of the 19th century, like other wine making provinces, champagne holds an official classification of crus which was put in place in 1855 (Topographie de Tous les vignobles Connus d’André Julien, 1ère édition 1812). Throughout the 19th century and until the first the World War, the best cuvées of champagne have always come from the vineyards of Ay, Bouzy, Cramant, and Verzenay.