Grapes come from the Grand crus of the Côtes des Blancs (Chouilly, Avize) & Premier crus (Vertus, Villers-Marmeryl, Trépail et Vaudemange). 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. 6 g/l dosage. 100% Chardonnay.
Matured on the lees for 5-6 years.