Second fermentation and Ageing

The bottles subsequently rest in our cellars, Gallo-Roman chalk pits, sheltered from light. Theprise de mousseoccurs over the course of several weeks. The yeasts consume the sugar and release alcohol and carbon dioxide into the wine before gradually decomposing and enriching the aromas of the wine. Only time will allow the full aromatic potential of the wines to reveal itself in the future. The law requires at least fifteen months of ageing in the cellar for Brut non-vintage champagnes and three years for vintage champagnes. At Taittinger, our non-vintages undergo between three and five years of ageing in the cellars in order to allow enough time for their aromatic potential to fully develop.