Shafin shampagne za'a iya samar da shi a yankin Champagne, Faransa.
Akwai kusan kumfa carbon miliyan 49 a cikin kwalban guda na shuken.
Ranan Rampagne dole ne a adana perpendicular saboda matsin lamba a cikin kwalbar ba ta lalata dandano da ƙanshi na shampagne.
Mafi kyawun zafin jiki don gabatar da Champagne na tsakanin digiri na 7-9 Celsius.
Tarihi na Champagne ya wanzu tun karni na 17, lokacin da Monk mai suna Dom Fitigon ya gano wata hanyar yin hanyar Carbonated abubuwan sha.
Abubuwan da abun ciki na sukari a cikin shampen na iya shafar matakin fari ko taushi a cikin abin sha.
Akwai wasu nau'ikan giya da yawa don yin shamen shampen, kamar su pinot noir, da Chardon.
Cheers ko kalmomin Sante sun zo daga hadisan mutanen sojojin Rome da suka buge juna yayin shan giya.
Babban kwalban Champar cikin tarihi yana da damar 30 lita kuma ana kiranta Mlchiadek.
Akwai kalmar ajiyar ajiyar abin da ke nufin bude kwalban Champation ta amfani da takobi. Wannan al'ada ce da aka fara ne a kan abubuwan da suka faru da yawa a Faransa.