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The variety of grapes used in our champagnes, the quality of the annual harvest, the selection of vintages for blends, the time spent ageing in the cellar... so many parameters and so much care add nuance to the flavours. Pommery operates according to a foundational principle: the selection of vintages that make up the blend, fused and aged over a long period of time in the cellar—and not the dosage—must be the source of the wines’ distinctive characteristics.
Brut Royal blends together nearly forty different Champagne vintages. Millésimé is made from seven 100% grands crus. Cuvée Louise, the most refined vintage, is a blend of three of the most delicate grands crus.
Like the cellar masters before him, Clément Pierlot works in harmony with the region, expressing, through the territory’s great grape varieties, the transition into modern Champagne pioneered, in his view, by Madame Pommery.
Beneath the grand wooden structure of the 19th century cellar is the vat where the very first fermentations were completed. In the first half of October, the alcoholic fermentation process results in still, non-sparkling wine, which is tasted by oenologists in order to maintain pristine quality.
Blending, a key step in the production process, is completed by the Cellar Master, Clément Pierlot, with support from his oenologist team.
Working with a range of vintages, he carefully and precisely recreates, year after year, Pommery’s distinctive aroma and flavour. Thus, Pommery’s quality and style carries on.
Years of ageing are necessary for the aromas to fully develop. Deep in the cellars, all the conditions come together, making it possible for our vintages, day after day, to reach their maturity. Preserving the humidity in the summer and restoring heat in the winter, chalk acts as a perfect temperature regulator: with a constant temperature of 10 °C, ideal foam development is achieved, and the wine is aged perfectly.
The wine undergoes a second alcoholic fermentation process which results in foam development. Having consumed all of the sugar to produce the bubbles, the yeast settles along the side of the bottle. It is this yeast sediment that, upon contact with the wine, gives it its bouquet and rich aromas.
Once the wine has reach maturity, the time has come to remove the yeast sediment from the bottle. In preparation for this step, each bottle is regularly shaken. The lees slides along the side of the bottle, moving from the body and gathering in the neck
Once the sediment is removed in a process known as disgorging, we then move on to the final step in the wine-making process: dosing. Before the bottle is recorked, an “expedition” liqueur is added, which is composed of reserve wines and sugar.
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