Champagne should not be stored in the refrigerator, but in a dark room with constant temperature and humidity. Champagne bottles should lie down so that the natural cork remains moistened and well sealed. Standing upright, the cork being considerably pressurised, loses its elasticity even faster over time. A constant temperature of about ten degrees and a humidity of around 70 percent are optimal.

Champagne should not be stored for too long. Delivered bottles are already at their peak and ready to drink. Only vintage champagnes benefit from storage - possibly even for decades.

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