Ageing of
Ployez-Jacquemart
Champagnes

Extracting the best from the fruit

The spirit of the house is characterised by great rigour in the making of the wines.

To discover Ployez-Jacquemart is to share a passion for prestigious wines aimed at a demanding clientele who appreciate the French art of living. The presence of Ployez-Jacquemart’s expertise at some of the finest gourmet tables in France and in 20 other countries testifies to a constantly renewed desire to offer consistent quality to all consumers who appreciate and refined dishes.

Once the bubbles have formed, the bottles are placed in the cellars where, in darkness and silence, they begin a long period of maturation.

For this long maturation phase, which can last from 6 to 15 years or more at Ployez-Jacquemart, ageing is practised “sur pointe”, which is one of the founding and most important principles in the development of Ployez-Jacquemart cuvées Today, Ployez-Jacquemart is one of the few Champagne Houses still to use this method.  During the ageing process, the exchanges between the deposit and the wine continue, giving the champagne a more mature taste. Ageing takes place directly in the bottles, in keeping with the House style. It is generally done in Champagne and at Ployez-Jacquemart, for certain cuvées only, on laths: the bottles are kept horizontally and interleaved with thin wooden laths. But, for the most part for Ployez-Jacquemart, the bottles are aged “sur pointe”, meaning upside down, in order to limit this exchange with the yeasts and keep the wine clean and fresh, while preserving the benefits of ageing before disgorging.

Champagne Ployez-Jacquemart’s aim is to create wines that are not only ready to drink, but that can also be cellared for a long time.