Time refines
the work of man

A wine is composed of three types of aromas. Primary aromas are those found in the grapes. Secondary aromas evolve while the Champagne is being created, from blending right up until the “prise de mousse”, when the bubbles start to form. From this point forwards, the wine enters a new stage in its existence, during which it will develop tertiary aromas, which develop over time and while ageing in the cellars.

“Wine is living matter”, confides David Henault. The longer it is allowed to gain in maturity and age in the cellar, the more its style and character will evolve. And it is precisely this ageing that will 

provide that unique “touch” that will characterise the House style”.
According to law, Brut Champagne must spend a minimum 15 months in the cellars, and three years for vintage Champagne. At Nicolas Feuillatte, we have decided to take this even further to retain the style and identity of our wines.

Henceforth, the Brut Champagnes spend 2 to 3 years in the cellars. “Nicolas Feuillatte Champagnes will gain in freshness, spontaneity and purity.  This decision is a major constituent of the Nicolas Feuillatte house style - naturally unique”. As for the vintage Champagnes, they must age in the cellars for at least 4 to 5 years, to take the time to develop to their true potential. “Ageing can even stretch to 8 to 10 years for the Palmes d’Or Champagne collection.”