2-bottle box set - Exclusive Reserve Brut & Rosé

Depending on when you plan to drink it, the ideal temperature ranges from 7 to 12 degrees Celsius. For an aperitif, a cool temperature of between 7 and 8 degrees is best. For meals, a temperature between 10 and 12 degrees is fine.

Serving champagne: hold the bottle by the base and pour the champagne gently in several stages if necessary. Ideally, champagne should be served in a specific glass, such as our "Absolu" glass.

Unlike some wines, champagne is not designed to age indefinitely. However, certain bottles can be kept for several years under optimal conditions.

• Non-vintage champagne: This type of champagne is generally ready to drink as soon as it is purchased and can be kept for around 2 to 3 years without any loss of quality.
• Vintage champagne: These champagnes, produced from a single exceptional harvest year, have a longer aging potential. They can be stored for 5 to 10 years, or even longer, depending on the initial aging time of the cuvée.

In both cases, it is important to consume the champagne before its quality begins to decline. The delicate aromas and effervescence can diminish over time, even under the best conditions.

To preserve your champagne quality, it is important to store it away from light, at a constant temperature (ideally between 10°C and 12°C). Storing bottles horizontally is ideal to ensure that the cork remains in contact with the liquid.

A well-ventilated cellar with a humidity level between 70% and 85% is the best option.

Nicolas Feuillatte rosé champagnes are produced with the same care and high standards as all of our cuvées. The method used to produce rosé champagne can vary, but at Nicolas Feuillatte, we mainly use two methods: blending and saignée.

The Blending Method

The most common method for producing rosé champagne is blending. This involves adding a small amount of red Champagne wine (made from Pinot Noir or Meunier grapes) to the white wine before the second fermentation in the bottle. This method allows for perfect control over the color and aromas of the rosé champagne.