Bottles must be stored in a cool and dark place.

Champagne bottles must be laid down. This way, corks remain submersed in the liquid to avoid drying out and keep the seal of the bottle. This will guarantee the quality of your champagne.

It is better not to drink the champagne on the day of the purchase, but to let it rest. I even advise to let champagne sit for ten days after the transport of your bottles.

It is not desirable to age champagne in a cellar. Past a decade, maderization changes the taste and exhausts carbon dioxide.


Serving temperature is very important. Don’t indefinitely keep your champagne chilled in the refrigerator, or it will lose its flavour. If it is too hot, it will be denatured and will loose its "sparkle". The optimal temperature is between 6 and 9°C. It is best to immerse the bottle in a bucket filled with ice for about twenty minutes. An abrupt cooling in the freezer can only be detrimental for the wine.

We advise to use tulip glasses or flutes. More traditional cuts should be avoided as the bubbles will be more diffuse, the wine will warm faster and lose its sparkle.