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.

Champagne is particularly sensitive to light.

Transparent glass bottles must be especially well protected.

Preserves the qualities of the cork (flexibility, density)

Very low humidity and high temperatures can dry out the cork and cause rapid wine transformation.

There are 6 to 8 bars of pressure inside the bottle, i.e. three times the pressure in a car tire.

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 3: With the cork still firmly kept in place, hold the body of the bottle with your other hand and turn it to gently to release the cork from the neck, making sure it doesn’t pop out.