Inside Hautvillers Abbey, Saint-Syndulphus Church houses the tombstone of Dom Pérignon. He entered the abbey in 1668 and quickly became the father superior's right-hand man. He was in charge of the cellars and the production of wine. Dom Pérignon revolutionized wine culture by developing blends and working on fractional pressurization to obtain white juice from black grapes. He was in search of consistent temperature and had cellars built in chalk. To prevent the bottles from exploding under the effect of fermentation, he modified their shape, hollowed out the bottom, and changed their thickness. Champagne was born.