Our Vintage Champagnes all come from particularly outstanding harvests. Unlike non-vintage champagnes (NV), vintage champagnes use only grapes from the same year, which is why only years with very good meteorological conditions are suitable. Due to the high requirements for vintage champagnes, they are also only produced in such years. Thus, it is not surprising that vintage champagnes represent only 5% of the total production.
Vintage champagnes must be aged on the lees for at least three years, but many winemakers prefer to age them for much longer (up to eight years or more) in order to create a particularly unique and expressive champagne of the highest quality.