Style
Vintage
Champagne from a single declared harvest, aged longer and released only in years the producer considers exceptional.
A vintage champagne must come from grapes picked in a single year. Producers only declare a vintage when they believe the harvest can carry the weight of extended ageing — a minimum of three years on the lees under the appellation, and typically longer in practice.
How it tastes
Aged brioche, toasted almond, dried‑fruit sweetness balanced by acidity. Bubbles are noticeably finer than in a young non‑vintage.
When to serve
Vintage champagne rewards a real glass and slightly warmer service — around 10–12°C — so its aromatics have room to develop.