Preservation :

At the cool and shielded from the light, we can keep bottles of Champagne some years. But it is not indispensable, because his ageing has already taken place in cellar, mastered by its elaborator. He consumes freshly in 8 or 9°C. 

Best still is to take out him of the refrigerator (and especially not of the freezer!) and to place her in a bucket containing some water and the ice. He( reaches so in 10 minutes the adequate temperature.

Service :

The glass counts for many in the tasting.
It is necessary to choose rather a clear glass in the form of tulip, rather high to let with bubbles the place evolve and allow the aromas to express itself. The absence of excitement is in the majority of the cases the fact of an unsuitable glass. According to the wine, bubbles are different by their size, their speed, their abundance and the foam which they come to form on the surface. The absence, the evanescence or the obstinacy of the foam are criteria of appreciation of Champagne.