Champagne is available in seven different sizes: the Quart (20 cl), the Demie (37.5 cl), the Classique (75 cl), the Magnum (1.5 L), the Jeroboam (3 L), the Rehoboam (4.5 L) and the Methuselah (6 L). Each size has specific characteristics in terms of serving and ageing, with the Magnum recognised as the best for ageing.
From the 20 cl Quart to the imposing 6 L Methuselah, champagne bottle sizes are not just a matter of capacity: they have a direct influence on the ageing process.

| Format | Capacity | Bottle equivalent | Number of flutes | Serving temperature | Main characteristics |
|---|---|---|---|---|---|
| Le Quart | 20 cl | 1/4 | 1,5 à 2 | 10-15°C | Ideal for individual tasting, used in catering and aviation |
| La Demie | 37.5 cl | 1/2 | 3 à 4 | 10-15°C | Perfect for intimate moments |
| La Classique | 75 cl | 1 | 5 à 6 | 10-15°C | Standard format, shelf-life 3-5 years (non-vintage) |
| Magnum | 1,5 L | 2 | 10 à 12 | 10-15°C | Best for aging |
| Jeroboam | 3 L | 4 | 12 à 15 | 6-8°C | Direct foaming in bottle |
| The Rehoboam | 4,5 L | 6 | 30 à 35 | 8-9°C | Festive format, slow and harmonious maturation |
| Methuselah | 6 L | 8 | 25 à 30 | 8-10°C | Slower, more harmonious aging |


