The wine is aged in modern, stainless steel tanks which allow for perfect temperature control. Once all the base wines are fermented and racked, Chef de Caves Herv? Deschamps meticulously tastes from over 300 wines to choose the most outstanding lots. In addition to grapes from the current vintage, between 10% to 20% of reserve wines from previous vintages are blended into the final cuv?e. The bottles are aged in the house's historic champenois aging cellars, which are tunneled directly into the chalky soil of Champagne. The Champagne caves run 50 feet deep and remain at a constant temperature of 52? F.