Champagne is very sensitive to temperature changes and we would only buy it if it’s been professionally stored, typically this means in-bond. Champagne needs to be stored in the dark and at a constant 10-12 celsius for the champagnes to age as intended, stored warmer the champagne will mature fast and after a few years will likely be dissapointing when opened.

If it is a particularly old vintage pre 1970 we might be interested purely for the bottle packaging. However, for more regular bottles we recommend you gift it to someone as alcohol is hard to sell privately and I suspect most companies like us won’t buy odd bottles or try your local auction house.