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Ever since 1957, it is under the roof of our enothèque that we have been ageing the selected wines of the best vintages.

The wine bottles have to lie so that the stoppers are soaked and prevent air from entering the bottles. In spite of this, the wine enters the pores of the cork very slowly and evaporates from the bottles. Consequently, topping the bottles and replacing the stoppers after 20 years is a normal technological process and we must not be surprised if a bottle of old wine id fitted with a new stopper.

While being ageing, the wine undergoes bio-chemical processes which result in new components of aromatic substances giving a special character to the old wine.

An archive wine is at least 4 years old. If the temperature and humidity in the cellar are suitable, cellar mildew will cover the bottles. It would be a mistake to wipe the bottles clean.

Aged wine is opened one hour before it is tested; it is even better if it is carefully decanted in a carafe or a decanter. Decanting releases the bouquet and aroma of the wine so that who drink it enjoy its noble character. The wine poured into large high-stemmed glasses. The wine is tasted with respect and always offered to good connoisseurs only.

A selected archive wine is not opened until after we have eaten. The dish is adapted to the wine and not vice versa. With an old wine, dishes must not be piquant, too greasy and too sweet.