We love Champagne

Champagne keeping

Champagnes can be kept up to thirty years in perfect cellar conditions but this is not for everyone! For the average Champagne drinker, bottles should be stored in a dark place at a rather cool temperature. From 2 to 3 years (vintage Champagne) storage is your best bet.

About Champagne

"I drink it when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty." - Mme. Lily Bollinger.

Champagne export

The “Maisons” mostly export their Champagne products worldwide (over 2/3 of their production).They help maintain the prestigious Champagne reputation with over 4000 people employed at the “Maisons”.

It’s not that simple to compare “Maisons” though as they vary in age, level of involvement within the Champagne making process, target markets or branding impact/level. In 2008, almost two thirds of the annual Champagne turnover was generated by the biggest “Maisons”

There are 5 groups for «Maisons »:

1a- * Moët & Chandon + Mercier + Ruinart + Montaudon (Moët Hennessy LVMH*)
1b- * Vve Clicquot + Krug (Moët Hennessy LVMH*)
2- * Vranken-Pommery + Charles Lafitte + Heidsieck & C° Monopole + Demoiselle
3- * BCC : Lanson +  Burtin Besserat de Bellefon + Boizel + Chanoine + Philipponnat +
De Venoge
4- * Laurent-Perrier + De Castellane + Château Malakoff + Salon-Delamotte + Lemoine
5-    Mumm + Perrier-Jouët (groupe Pernod Ricard*)

Most of the « Maisons » have a strong family tradition. The small to medium sized « Maisons » generate around 5 % of the annual Champagne turnover.

Grapes trading

The grapes’s selling price is initially agreed between independent wine makers and the “Maisons” and then between these latter and their grapes deliverymen. This price will be set for several years based on pressing & broking costs and of course grape quality.

The pressing process

Once the harvest is done, the grapes are sent to the "vendangeoir" with presses. Grapes are then pressed. The buyer (for a « Maison ») checks that the grapes are up to standards. Once pressing has been completed, “juices” will be split. The wine makers make sure the red grapes don’t contaminate the “white” juice.