Champagne must be kept at between 10 and 12°C, away from light and interfering odours and preferably stored on its side to keep the cork moist.
The best way to chill Champagne is by using an ice bucket half-filled with water and ice. Leaving the bottle in for twenty minutes will be enough. Champagne should be served at the table at around 8°C (that means chilled, but not icy), to be tasted at between 9 and 10°C. If the temperature is too low, it will prevent the development of flavours and aromas. Mature Champagne must be tasted at a slightly higher temperature.
For the best tasting experience, an open champagne flute is recommended, whose shape allows the aromas to express themselves and for the sparkle to reach its full potential.