Each phase of the elaboration of the Premier Cru Champagne is accurately timed. Vineyards in Coulommes average age is 25 years and rootstocks are mainly 41B. Soil type is clay and chalk with layers of sand. Sustainable wine growing is applied and the harvest is done manually.
Grapes are pressed in a traditional 4000 kg vertical press which allows a better control by splitting the must. All the three wines underwent malolactic fermentation. Ageing on lees before the blending is set up for 4 to 6 months, giving the wine an intense structure. After the blending the wines rest in Jean’s cellar and wait at least 3 years on lees before the disgorging. After 4 to 6 months from the dégorgement the Champagne is sold to the market. Conservation: up to 3-4 years. Alcohol by volume: 12%. Total Acidity: 6,9g/l TH2. Dosage: homemade liquor, 9g/l of sugar.