Conservation & Service

1. KEEP BOTTLES WITHIN THE FOLLOWING TEMPERATURE RANGE

48 - 54°F 
9 - 12°C

2. AVOID THERMAL SHOCK (RAPID TEMPERATURE CHANGES AND LARGE TEMPERATURE DISCREPANCIES)

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. 

3. DO NOT EXPOSE CHAMPAGNE BOTTLES TO LIGHT OR HEAT

Light is detrimental to the quality of champagnes.
Champagne is particularly sensitive to light.

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.

4. AVOID SHOCKS

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.

5. OPENING THE BOTTLE

Champagne is a sparkling wine under pressure. Bottles should be handled with care. 

Do not saber the bottles.

The recommended steps are as follows: 

• Step 1: Ensure the bottle is at the ideal serving temperature.
• Step 2: If the bottle is damp, wipe it with a cloth.
• Step 3: On a stable surface, remove the part of the foil that covers the wire cage and the cork.
• Step 4: Loosen the wire cage while holding the cap with your thumb.
• Step 5: Tilt the bottle at a 45° angle, avoiding pointing it towards yourself or a guest.
• Step 6: While firmly holding the cork with one hand with your thumb on the cap, rotate the base of the bottle to gently extract the cork without letting it escape.

Specific precautions for bottles from the Jeroboam 3L format: 

• Ensure that these bottles have spent at least the last 24 hours before opening in an upright position.
• Large bottles will be easier to handle when placed directly on a flat, stable surface.
• While firmly holding the cork with one hand with your thumb on the cap, grasp the neck of the bottle with the other hand to perform a slow and controlled rotation of the bottle until you feel the cork detach from the inner side of the bottle neck.
• While firmly holding the cork, control its exit in line with the bottle to prevent any sudden expulsion or breakage of the upper part of the cork.

6. ALLERGENS

All our champagnes contain sulphites.