Non-vintage Champagne must age for at least 15 months before release.
The period includes time aging in bottle after the second fermentation. During this stage, the wine develops on its lees, gaining texture and aromas that can include bread, biscuit and brioche. The legally required minimum is a floor, not a target; many producers age their wines longer to build complexity.
Vintage Champagne has a longer minimum requirement: it must age for at least three years before release. In practice, prestigious vintage wines are often kept much longer. Vintage Champagne comes from grapes harvested in a single declared year, while non-vintage Champagne blends wines from multiple harvests to maintain a consistent house style.
The term “non-vintage” does not mean the wine is old or low quality. It means the blend is not identified by one harvest year. The label may still provide a lot code or disgorgement information.