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
Do not saber the bottle.
The recommended steps are as follows:
- Step 1: Make sure that the bottle is at the ideal temperature.
- Step 2: If the bottle is humid, wipe it dry with a cloth
- Step 3: Remove the part of the foil which covers the wire cage and the cork.
- Step 4: Tilt the bottle to a 45-degree angle and avoid pointing it towards you or a guest.
- Step 5: Loosen the wire cage while placing your thumb on the cap.
- Step 6: While holding the cork firmly in one hand with your thumb on the cap, gently twist the base of the bottle to release the cork without letting it escape.
6. ALLERGENS
All our Champagnes contain sulphites.
