Aging on lees

Aging on lees is mandatory for the production of Champagne; it is part of the specifications. These specifications require a minimum of 15 months of aging, including 12 months on lees for non-vintage Champagnes and a minimum of 3 years for vintage Champagnes.

Aging on lees can last from a few weeks to several months, or even several years. Before bottling, the wine is filtered to ensure a pleasant tasting experience for the consumer.

All our Champagnes are aged for a minimum of 30 months on lees before disgorgement.

This extended aging in the cellar develops aromatic complexity, the wine's texture, and the finesse of the bubbles. The wine gains a touch more roundness and structure. The terroir is fully expressed.