The first fermentation is always carried out 100% in old oak barrels, which has become quite unique in Champagne. The Cru’s are fermented in small oak barrels which enables a rigorous selection. Bollinger uses only old barrels (5 years and more) in order to generate neither an oaky taste nor tannins. This method reinforces the aromatic complexity and the ageing potential of the wines.
Duck breast, quail, pigeon or guinea fowlVenison sauce Grand VeneurExotic or oriental cuisineRhubarb and red berry crumble