Champagne is a sparkling wine that exclusively comes from the Champagne region in France, adhering to strict production methods. It undergoes a second fermentation in the bottle, resulting in fine bubbles and a distinctive taste. This unique terroir and traditional winemaking process set champagne apart from other sparkling wines.

To fully enjoy the flavors and effervescence, we suggest serving champagne between 7°C to 9°C. Cooler temperatures preserve the wine's freshness, while avoiding excessive coldness that might dull its aromatic expression.

Non-vintage champagnes, which make up the majority of the market, are best consumed within 2-3 years of purchase. Vintage champagnes, however, can age gracefully for a decade or more, developing richer and more complex flavors over time. Proper storage in a cool, dark place is essential for preserving the wine's quality.

Not all champagnes are sweet. Champagne styles range from extra brut (very dry) to brut (dry), extra dry (slightly sweet), and demi-sec (sweet). The majority of champagnes are brut, offering a balance of sweetness and acidity. It's essential to read the label to identify the sweetness level.

Champagne is incredibly versatile and pairs well with a variety of dishes. As an aperitif, it stimulates the palate before a meal. Additionally, its high acidity and effervescence complement seafood, oysters, light poultry, and a range of appetizers and cheeses.

Yes, there is a difference between the two. Vintage champagne is made from grapes harvested in a single exceptional year, expressing the unique characteristics of that vintage. Non-vintage champagne is a blend of wines from multiple years, ensuring consistent flavor and quality, as crafted by the house's signature style.