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Ruianrt

FREQUENTLY ASKED QUESTIONS

  • HOW TO STORE YOUR BOTTLE OF CHAMPAGNE?

Must avoid rapid changes in temperature and shocks. A bottle have to be handled with care, there are 6 to 8 bars of pressure inside the bottle.

 

  • TO WHAT TEMPERATURE? 

It is recommended to store its bottle of champagne between 45 - 65°F and 7 - 18°C at a cool and constant temperature. It is better to 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.

To get to know more about the optimum temperature over the decades click here.

 

  • TO WHAT HUMIDITY LEVEL?

It is recommended to store its bottle of champagne in a place where the humidity level is above 70% which preserves the qualities of the cork (flexibility, density)

A very low humidity and high temperatures can dry out the cork and cause rapid transformation in the wine.

 

  • HOW TO OPEN MY 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.

Want to know the meaning of "sabrer"? Click here.

 

  • DOES LIGHT ALTERATE THE QUALITY OF CHAMPAGNE? 

Yes. Do not expose champagne bottles to light, keep them in the dark. Light can damage the wine

Champagne is particularly sensitive to light. Transparent glass bottles must be especially well protected to prevent them to get the "taste of light".

 

  • HOW LONG CAN I STORE MY BOTTLE OF CHAMPAGNE?

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.

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