In 1851, at the age of 29, Charles-Camille Heidsieck established his own Champagne house. Pragmatically he focused on the processes of development and maturation, purchasing forty-seven cellars dating to the 11th century. This underground labyrinth of caves offers ideal humidity for aging and the development of sublime wines. Charles Heidsieck was one of the first producers of champagne to successfully import his sparkling wines. The Charles Heidsieck philosophy continues to inspire, notably including today's Cellar Master, Thierry Roset; who today creates the perfect harmony between different wines, playing with the delicate balance between complexity, depth and smoothness. The wines are left to age in the cellars for between 3 and 15 years, when the standard of the appellation for non-vintage wines is only fifteen months.