guidelines
FOR STORING
AVOID RAPID CHANGES IN TEMPERATURE
45 – 65°F / 7 – 18°C
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.
DO NOT EXPOSE WINE BOTTLES TO LIGHT
Light can damage the wine
Sparkling wine is particularly sensitive to light.
Transparent glass bottles must be especially well protected.
HUMIDITY
Above 70%
Preserves the qualities of the cork (flexibility, density)
Very low humidity and high temperatures can dry out the cork and cause rapid wine transformation.
Preserves the qualities of the cork (flexibility, density)
Very low humidity and high temperatures can dry out the cork and cause rapid wine transformation.
AVOID SHOCKS
Handle with care
There are 6 to 8 bars of pressure inside the bottle, i.e. three times the pressure in a car tire.
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 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.
Sparkling wine 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 or non- vintage) it contains, as well as the shape of the bottle also determine how the sparkling wine develops as time goes by.
We usually recommend opening bottles of non-vintage brut up to 24 months after purchase.ists wanted to convey.
We usually recommend opening bottles of non-vintage brut up to 24 months after purchase.ists wanted to convey.
There is no benefit in keeping sparkling wine longer than the recommended time. All the bottles of sparkling wine 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 differently from the one our oenologists wanted to convey.
Keeping bottles longer may bring about changes in taste (more pronounced), colour (darker) and effervescence (less). In addition, the cuvées will probably develop differently from the one our oenologists wanted to convey.