STORING CHAMPAGNE - COOL AND CONSTANT TEMPERATURE
45 - 65°F
7 - 18°C
AVOID RAPID CHANGES IN TEMPERATURE
High temperatures speed up the ageing process and damage the quality of the wine.
Cold temperatures slow down the development of the wine and prevent it from taking on more complexity.
STORING CHAMPAGNE – DARKNESS
DO NOT EXPOSE CHAMPAGNE BOTTLES TO LIGHT
Light can damage the wine
Champagne is particularly sensitive to light.
Transparent glass bottles must be especially well protected.
STORING CHAMPAGNE – HUMIDITY
Preserves the qualities of the cork (flexibility, density)
Very low humidity and high temperatures can dry out the cork and cause rapid transformation in the wine.
STORING CHAMPAGNE – PRESSURIZED BOTTLE
Handle with care
There are 6 to 8 bars of pressure inside the bottle, i.e. three times the pressure in a car tire.
OPENING THE BOTTLE
Do not sabre the bottle
Step 1: Tilt the bottle and release the wire.
Step 2: Remove the wire and its cover, taking care to keep the cork in place. Avoid pointing the cork towards your guests.
Step 3: With the cork still firmly kept in place, hold the body of the bottle with your other hand and turn it gently to release the cork from the neck, making sure it doesn’t pop out.
STORING CHAMPAGNE – DURATION
CHAMPAGNE DEVELOPS IN ITS BOTTLE
Champagne is a living being; it evolves over time. In addition to storage conditions, which have a direct impact on the quality of the wine and how it develops, the blends (vintage) it contains, as well as the shape of the bottle also determine how the champagne develops as time goes by.
The cellaring time for vintage champagnes is longer. They may be opened between 7 and 10 years after purchase, or even later than that.
There is no benefit in keeping champagne longer than the recommended time. All the bottles of champagne that we sell have been aged in our cellars and they can be opened as soon as they are purchased.
Keeping bottles longer may bring about changes in taste (more pronounced), colour (darker) and effervescence (less). In addition, the cuvées will probably develop into a style that is different from the one our oenologists wanted to convey.