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Elaboration of our champagne
A
bottle of champagne that is transported over a distance of
several hundred kilometres should rest for a few weeks before
you open it. Keep your bottles horizontally. The cork should
remain in contact with the liquid to prevent it from drying.
Champagne is best stored in a cool place with constant
temperature (12 to 15°C is said to be ideal). There should not
be a too strong air flow, and above all no light. Vibrations
have an adverse effect too. Humidity is not a real problem,
provided that one does not exaggerate (60 to 70% is super).
For those who do not have an appropriate basement, an
expensive but effective solution exists: the wine cabinet.
However, avoid wine fridges with a transparent door. If
storage conditions are good, champagne can be kept three
years, and even more for a millésime. The rule appears to be
that champagne can be stored as long as the maturation process
has lasted in the cellars of the wine grower. The more volume
there is in a bottle, the longer will the acceptable storage
period be. A Magnum for example can be better preserved than a
bottle of 75 cl.
