Designation for a very long stored (20 to 50 years and longer) and high quality wine, used in the production of champagne is used and mostly comes from a vintage. He is partly in big magnums. stainless steel tanks or in barrels stored. at Bollinger for example, he stores in magnums, to which a tiny amount sugar and yeasts was added to produce luster (Pétillance = beads). It gives champagne the unmistakable character of a house. It is or can be added at three points during production, namely in the assemblage (the blend of different wines or vintages) and in the two types of Dosage (Filling and shipping dosage).
Actually, a reserve wine is likely to be included in vintage champagnes only, but it is certain that it will be added to the vintage versions by various champagne houses (according to Champagne regulations, the latter must be 100% of the vintage, but by EU standards) only 85%). The amount varies depending on the producer and the year. For base wines of a "good" vintage is correspondingly less added. The term reserve wine is also used in the production of sherry and similarly produced wines used and referred here also an older and very high quality wine. The quality concept has a completely different meaning reserve,