Ageing is a vital stage of sparkling wine manufacturing. In spacious Bakhmut underground areas bottles of triage wine are placed and kept in stacks. Wine afterfermentation lasts over a month. Afterwards yeast gradually ceases its activity, yielding to the process of long-term ageing. White, red and rose wines are kept ageing at least nine months.

Over this period each bottle of future sparkling wine is periodically manually replaced and shaken, which is required for good foam and sparkling features as well as for preparing the deposit removal. It is the long-term ageing that creates the wine bouquet and taste.