What is the aging requirement for a Champagne labeled “Non-vintage”?

The aging requirement for a Champagne labeled "Non-vintage" is indeed at least 15 months. This requirement is established by the Comité Champagne, which oversees the regulations governing the production of Champagne.

Non-vintage Champagne is a blend of wines from multiple years, and the minimum aging period ensures that the wine develops a certain complexity and depth of flavor before it is released for sale. This aging period is crucial as it allows some time for the wine to mature and integrate the various components from the different vintages used in the blend.

The requirement stipulates that of the 15 months, at least 12 months must be spent on the lees, which contributes to the development of flavor and texture through autolysis. This process develops the characteristic creaminess and complexity associated with quality Champagne.

Understanding this aging requirement is vital for anyone in the wine industry, particularly for those involved in selecting and serving Champagne, as it informs them of the quality and characteristics they can expect from a Non-vintage bottle.