Champagne Pol Roger Réserve Brut astucciato

Once harvested, the grapes are immediately and gently pressed. The must undergoes a first débourbage (settling) at the press and a second in our cellar (at 6°C) over 24 hours. Alcoholic fermentation takes place at low temperature (18°C) in temperature-controlled stainless steel vats, with each varietal and each country's production kept separate until the final blend. All our wines undergo malolactic fermentation. After tasting, blending, and bottling, the prise de mousse (secondary fermentation) and aging take place in the cool atmosphere of our cellars located 33 meters below street level. Each bottle undergoes a traditional remuage before disgorging and dosage, and the wines rest for a minimum of three months before being marketed.