The must undergoes two débourbages (settlings), one at the press house immediately after pressing and the second, a débourbage à froid, in stainless steel tanks at 6ºC over a 24 hour period. A slow cool fermentation with the temperature kept under 18ºC takes place in stainless steel, with each variety and each village kept separate until final blending. The wine undergoes a full malolactic fermentation. Secondary fermentation takes place in bottle at 9ºC in the deepest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. The very fine and persistent mousse for which Pol Roger is renowned owes much to these deep, cool and damp cellars.
The Pinot Noir comes from the villages of the Montagne de Reims and contributes body and character; the Chardonnay comes from Epernay itself.
Beautiful biscuity buttery nose with creamy weight balanced by good acidity. A serious style of Champagne, very long and complex. Beautiful biscuity and buttery nose with creamy weight balanced by freshness.
A pure delight of a Champagne to be savoured by itself or as an aperitif with foie gras on toasted brioche fingers. It is also the undisputed partner of rich dishes such as chicken supreme with chanterelle mushrooms or sweetbreads cooked with morels.