Champagne Arlaux undergoes a very long ageing on lees before being offered for tasting. Just after shipment, it is best to let it rest for one to two weeks before serving.
Stored in a cellar at a constant temperature and humidity (the ideal storage temperature being 10°C to 15°C), away from light and vibrations, Arlaux champagne can be kept for many years. However, the bottles must be kept lying flat to prevent the cork from drying out.
Arlaux champagne should be drunk chilled (but not frozen) at a temperature of about 8°C. If it is served too cold, its bouquet will not be as pronounced. On the other hand, if it is too warm, the bouquet will not be as light, and it will lose its bubbles
The best way to chill a bottle is to immerse it in a bucket filled with ice and water for about 20 minutes. It is also possible to leave your bottles for a few hours at the bottom of your refrigerator. However, do not leave them in the refrigerator for several days, as they will lose their bubbles.
To open a bottle of Arlaux champagne, remove the foil wrapper from the cork. Undo the cage of the snout while holding the cork firmly in your left hand, then turn the bottom of the bottle (for a better grip) with your right hand. The cork should come off evenly, gradually and noislessly. After opening, tilt the bottle slightly to prevent foam from escaping.
The delicate aromas of the Champagne wine suffice and require neither stirring, shaking nor being served with ice.
Champagne is enjoyed best in tulip shaped glasses. Flute shaped glasses that are too narrow or, glasses that are too flat do not allow the aromas to express themselves to their full potential.
For old vintages, you can also use wide wine glasses.