Once the foam is formed, the yeast dies, leaving little sediments. The molecules of this residue interact with the wine's molecules. Simultaneously, a gas exchange occurs with the outside. This particular process and light oxidation enhance the development of aromas and increase gustatory qualities of Champagnes.

The duration of maturation varies according to the types of blendings and desired result, but our legislation provides minimal periods that are actually quite long comparing to other sparkling wines

15 months minimum after bottling. Non-vintage Champagnes have to age 12 months out of that on wooden laths

3 years for Vintage Champagnes




Currently at the domain

Champagnes signed Franck Météyer

Champagne METEYER Père & Fils

39 rue de l'europe
02850 Trélou sur Marne

+33 (0)

Opening hours

Monday to Saturday
9:30 AM to 5 PM upon reservation


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Champagne METEYER Père & Fils - 39 rue de l'Europe 02850 Trélou sur Marne
Tél. +33 (0)3 23 70 26 20
- Alcohol abuse is dangerous for health, consume in moderation. The sale of alcohol to minors under the age of 18 is prohibited -
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