Each poster is packaged with a gray cardboard board in a transparent plastic sheet. The Roaring Twenties, also known as the 1920s, were a period of great excitement for the Champagne region in France. This period coincided with a time of economic prosperity and social liberalization in many countries, and champagne played an important role in the culture of the era. Champagne was considered a symbol of luxury and sophistication and was widely associated with nightlife and parties. The most prestigious champagne houses thrived and began designing more sophisticated and elegant champagne bottles for affluent consumers. Charity balls, private parties, and jazz clubs were places where champagne was widely consumed. Moreover, champagne was also consumed on luxury planes and trains, contributing to its reputation as a drink for travelers and explorers. Many movie stars and celebrities of the time also consumed champagne, which reinforced its reputation as a drink for the wealthy. In summary, the Roaring Twenties were a period of great excitement for the Champagne region in France, and champagne played an important role in the culture of the era. This period established champagne as the most prestigious and appreciated drink in the world, and it is still considered today as a symbol of luxury and sophistication. The history of champagne and its region goes back several centuries. The Champagne region in France is known for its vineyards and for producing one of the most prestigious wines in the world: champagne. The history of champagne began in the 17th century when the region's winemakers started producing sparkling wine using artisanal methods. This wine was called "sparkling wine" at the time. Over the years, production methods evolved, and winemakers began using more sophisticated techniques to control fermentation and produce a more consistent and higher quality wine. However, it was not until the 19th century that champagne became truly famous. The first closed-tank production methods, which allow for controlled fermentation, were also developed at this time. In 1911, "Champagne" was defined as an Appellation d'Origine Contrôlée, ensuring that only wines produced in the region can be called "champagne."