Champagne the wine was bottled before the initial fermentation had finished. Champagne did not use the "" until the 19th century, about 200 years after Merret documented the process. The 19th century saw an exponential growth in Champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850. In 2007, Champagne sales hit an all-time record of 338.7 million bottles. In the 19th century Champagne was noticeably sweeter than the Champagnes of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage before exporting it to
Codd-neck bottle in Codd bottles, though this is generally dismissed as a folk etymology. The bottles were regularly produced for many decades, but gradually declined in usage. Since children smashed the bottles to retrieve the marbles, vintage bottles are relatively scarce and have become collector items; particularly in the UK. A cobalt coloured Codd bottle today fetches hundreds of British pounds at auction. Bilas, a company in Portugal created a soda named after the bottle design (Pirulito), however, the marble inside didn't seal the liquid, instead it was a normal cap, and it could be removed without breaking the bottle. The Codd