The maison was founded in 1829 by Athanase Louis Emmanuel Count of Villermont in partnership with the German Joseph Bollinger and Paul Ranaudin. It was the German himself, in the years to come, who became the symbolic man of the company that still bears his name today. Bollinger has always focused on the quality of the product, obviously helped by the favorable position in which his vineyards are located, even arriving in 1884 to receive the Royal Warrant of the English Court. To date, the company has about 160 hectares which extend mainly in the Montagne de Reims and Ay, half classified as Grand Crus and the rest as Premier Crus.
Pinot Noir 65%
It is produced according to the so-called methode champenoise or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked). For the composition of this cuvée the musts deriving from the first pressing of the grapes are always used; the rosé color is given by the addition of 5% of pinot noir vinified in red from Côte aux Enfants the residence time on the lees is always double that of the Special Cuvée, which in this case is about 7 years.
It has a salmon pink color with beautiful violet reflections. Persuasive notes of red fruits, currants and black cherries on the nose, with notes of citrus and lemon peel, yeasts, small pastries, melted butter, saffron, pink pepper; the sequence is very elegant and intense. On the palate the wine is balanced, full and balanced; the watchword of this champagne is elegance. The finish refers to the notes of spices and pastry, very long and persistent with a nice freshness. Close to perfection!
Perfect for special occasions, to drink with loved ones. Perfect if we want the combination with fatty dishes such as foie gras, or even rather tasty meat or fish dishes. But is it really important what we combine with such a product? Meditation champagne from all points of view.