The robust Champagne bottle, synonymous with opulence and celebration, is undergoing a slim makeover in a bid to cut carbon emissions.
Designed by the Benedictine monk Dom Pierre Pérignon in the 17th century to contain the "devil's wine", the bottle, which was created in an attempt to prevent secondary fermentation and "explosions", is set to lose its stocky shoulders and in the process shed weight, making it more environmentally friendly.
Currently, the transportation of billions of gallons of bubbly around the world creates a carbon footprint of some 200,000 metric tonnes - the equivalent to the yearly emission of some 100,000 cars.
The hefty bottle is by far the biggest offender in champagne's production and shipping process.
"It's far too big and we had to do something about it," the Telegraph quoted a spokesman for the Interprofessional Committee of Champagne Wine, as saying. While the bottle changes are subtle, they are the result of months of work by glassmakers who needed to make sure the vessel could withstand the immense pressure of the bubbles.
"The bottle retains its classic shape", said a grape grower.