48 - 54°F
9 - 12°C
Keep the temperature cool and constant.
High temperatures speed up the ageing process and damage the quality of the Champagne.
Cold temperatures, although not detrimental, slows down the development of the Champagne.
Light is detrimental to the quality of Champagnes.
Champagne is particularly sensitive to light.
Transparent glass bottles must be especially well protected.
Maintaining a humidity level above 70% helps to preserve the cork's physical and elastic qualities.
Very low humidity and high temperatures can dry out the cork and cause rapid wine transformation.
Handle with care to prevent the bottle from becoming brittle.
There are 6 to 8 bars of pressure inside the bottle, which is three times higher than the pressure in a car tire.
Please keep your bottles on a smooth surface.
Do not saber the bottle.
The recommended steps are as follows:
All our Champagnes contain sulphites.