The champagne factory began its history with the decree of Emperor Alexander II on November 25, 1870, which established the estate "Abrau-Durso" near Lake Abrau and the Durso River, becoming the property of the royal family. Wine production at this estate started in 1871. In 1891, Prince L. S. Golitsyn was appointed manager of the estate's winery and significantly expanded production. In 1894, the first cellar with a capacity of 10 thousand buckets of wine was built, and by 1897, five such cellars were already operating in Abrau-Durso.

In 1896, under the guidance of French specialists, the first batch of 13 thousand bottles was produced. In December 1898, the first batch of champagne under the brand "Abrau" was released, totaling 25 thousand bottles. The volume of production remained small, and the champagne was supplied exclusively to the royal court and aristocracy. French experts were invited to develop champagne production in Abrau-Durso.