Fermentation of the base wines takes place primarily in stainless steel tanks with just a small fraction fermented in oak barrels, adding to the texture of the finished wine. After the first fermentation, the wine is racked to separate the lees and then undergoes malolactic fermentation to soften the natural acidity. After blending, using 40-46% reserve wines with an average age of 10 years, the cuvée is bottled and selected yeast added to begin the second fermentation. To achieve the depth and complexity required by the house style, Charles Heidsieck Brut Réserve ages in chalk cellars for at least 40 months before disgorging; much longer than the legal requirement of 15 months.

It's a fabulous champagne that's bang on form. I have been lucky enough to have drunk it several times in the last 6 months. Citrus ands stone fruits, plum and nectarine with a lovely creamy, toasty character, a touch of brioche too. Lovely fresh acidity and a fine mousse, all too drinkable!