Jacquart

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jacquart.jpg

Jacquart

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From vine to wine… making Champagne requires know-how combining respect, genius and humility. When the grapes are fully ripe, they are picked carefully by hand and transported quickly in to the press. Once the best of the juice has been obtained and clarified, strictly-selected natural yeast is added. The first fermentation, or alcoholic fermentation, is carried out in temperature-controlled vats, specially designed to preserve all the aromatic freshness and riches. The second or malolactic fermentation contributes to the Champagne Jacquart style and reduces the acidity of the wines naturally. With all due respect for the crus and their typical character, and for the unrivalled quality of the Champagne grapes, Floriane Eznack, the Maison Jacquart oenologist, selects the very best for the blend to form a harmonious champagne. The wine is then bottled and starts its second alcoholic fermentation. It then rests on the lees. This ageing period is exceptionally long at Jacquart to bring out the very best in the wines: 3 years for the Cuvée Brut Mosaïque, between 5 and 6 years for the vintage wines and our prestige Cuvée Alpha.

www.champagne-jacquart.com

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