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.

The recommended steps are as follows:

Step 1: Make sure that the bottle is at the ideal temperature.

Step 2: If the bottle is humid, wipe it dry with a cloth

Step 3: Remove the part of the foil which covers the wire cage and the cork.

Step 4: Tilt the bottle to a 45-degree angle and avoid pointing it towards you or a guest.

Step 5: Loosen the wire cage while placing your thumb on the cap.

Step 6: While holding the cork firmly in one hand with your thumb on the cap, gently twist the base of the bottle to release the cork without letting it escape.