About the wine
The following self-imposed rules guide the team throughout the production cycle: Hand pick the grapes, in order to select the best quality. Use of little sulphur as possible, using freshly gathered grapes from their own vineyards neighbouring the winery. This ensures that there is only a very short time between harvest and the start of fermentation in the vat. Cool alcoholic fermentation at 16°C in stainless steel vats, ensuring freshness in the cuvées. A second fermentation in bottle of at least 36 months in order to bring roundness to the Champagne, as well as a fine, delicate mousse. Batches are disgorged every 3 months to create a fresh style of Champagne, with a marked brioche aroma.
The translucent, pale golden colour of the Champagne Jean de Villaré Grande Réserve gives way to initial aromas that are elegant and pure. These are complemented by succulent notes of apple, peach and apricot. In the mouth, this very well-balanced champagne is complex and round. The mouth is supple and a well balanced. Unctuous with a good length in the mouth.