A blend of 3 or 4 different vintages help to maintain the taste and the quality of year after year. Ageing can take between 3 and 9 years in the cool and dark of their 18th Century vaulted cellars.
88% Pinot Noir, 12% Chardonnay
The harvest lasts 10 days in September, the Pinot Noir undergoes 8-9 days of maceration. The juice becomes the colour of the skin during that contact. It is a long and difficult process to achieve. Therefore, we use new specific stainless steel tanks (6800 litres) for this purpose. The white wine used are from only our own Chardonnay, where we can take advantage of their quality and complexity. After 2 to 4 years of ageing (of which a portion is done in oak barrels) the mature wines are blended with younger wines to produce the authentic René Jolly Champagnes. We use 300 litre oak barrels and the quality of the wood is of the utmost importance. The actual oak comes from a neighbouring village, it is fine grained and the barrels are gently toasted. The blends will use 3 or 4 different vintages to keep and maintain the taste and the quality of our champagnes year after year. Ageing can take between 3 and 9 years in the cool, quiet and dark conditions of our old vaulted cellars from the 18h century. Dégorgement à la volée – an ancient and extremely technical manual method – permits the liquid containing the deposit to be discharged. Then the final liqueur is added.
Winemaker’s Tasting Note
Intense colour but retaining fresh notes and ripe red fruits on both the nose and palate, long and satisfying finish.
This champagne is the perfect food wine and will lend itself to most occasions