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Home > Technical sheet > Champagnes Picard et Boyer

Champagnes Picard et Boyer

Cuvée "Esprit de Famille" - BRUT - PICARD ET BOYER

Composition :

25 % de Chardonnay
50 % de Pinot Noir
25 % de Pinot Meunier

3 to 5 years of aging in the caves
15 % reserve wines (essentially Chardonnay) from previous years conserved in barrels

Dégorgement : 8 to 10 months on average with liqueur before the expedition.

Dosage : approximately ten grams of sugar per litre with a Chardonnay liqueur

Finalist “Coup de Cœur” Guide Hachette 2004 : "The taste is rich and well rounded and of a long duration. Balanced, harmonious in the mouth, this is a wine of excellent standards, if you can resist…" 


Our Method of Vinification

Our “débourbage” process used in our pressing centres to further clarify the “mouts” or juices is particularly lengthy.

This process provides us with the purest juices to begin the vinification process.

The Primary Fermentation

This is the systematic production of malolactique fermentation. It is an essential step for the quality of the wines and their capacity to age well. The aim of this part of the vinification process is to affirm the character and the style of each “cru” or village. As proof of the richness and diversity of our different territories, the fruit of each “cru” or village as well as of each “cépage” or variety of grape goes through the first fermentation separately in small vats or oak barrels. 

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