The maturation

The bottles are kept lying on their side in cool, dark cellars. During this time, a sediment formed of yeasts gradually settles on the side of the bottle. For a more expressive palette of flavours and the perfect ripeness, our champagnes have a longer ageing process than the 15 months requires by AOC rules ( 22 months for the non vintage champagne and 4 years for the vintage ones.
The bottle is then slowly inclined from the horizontal to the vertical position, until it is standing on its head, allowing the sediment to settle.