Aging cellars

This vaulted cellar is part of a kilometre-long network of crayères that were dug from the chalk by the estate’s founding fathers over a period of more than 30 years. Working every winter from 1929 to 1965, with only pickaxes for tools, they created the perfect environment to mature their Grand Cru champagnes.

It is here that Mailly champagnes develop their effervescence, stored at a constant temperature of 12°C.

And here they will remain for many years to come, buried 19 metres underground in the cool, silent ambiance of these historic chalk pits.