Vinification of
Ployez-Jacquemart
Champagnes

Giving the utmost attention to wines

At Champagne Ployez-Jacquemart, the utmost attention is paid to the wines in order to extract the best from the fruit. From vine to wine, there is only one rule: intervene as little as possible.

Champagne Ployez-Jacquemart is made according to the strictest rules to extract the fleuron of the year from each harvest.

Hand-picking and sorting by grape variety, cru and parcel are the cornerstones of pressing at the estate. From vines located in the Grands Crus and in partnership with winegrowers for over twenty years, only the juice from the first press, making up the ‘Cuvée’, will be used for blending.

Ployez-Jacquemart blends are no exception to the rules of high standards and quality: thanks to the use of traditional yeasts and very slow foaming in our cold, 25-metre-deep cellars, the wines have very fine bubbles. Apart from the prestige cuvée Liesse d’Harbonville, no blends are defined in advance: each year is an opportunity to extract the best from a pure harvest. If it’s a bad year, production is reduced.

Other examples testify to the attention paid by the Ployez-Jacquemart team to each stage of the vinification process: two systematic settlings of all the grape musts before fermentation, numerous rackings in the tank to ensure good oxygenation and light filtration for wines made in vats, but none for wines made in oak barrels. Once blended, the wines are matured in the cellar for around 24 months (on laths) and are then transferred to a « sur pointe » ageing, a storage technique that ensures minimum contact with the yeasts, for ageing of between 6 and 15 years or more. . Finally, at the time of disgorging, the Extra Brut dosage, a historic principle of the brand whose composition remains the secret of the cellar master, allows the wine’s constituent freshness to express itself and guarantees it extra length.

Ployez-Jacquemart considers Champagne to be like any other great wine from Bordeaux or Burgundy, and follows a policy of very high quality to the detriment of quantity. This is why, after ageing for up to 15 years, disgorging gives way to a very low dosage of liqueur (3-4g/litre) in order to preserve the wine’s structure intact and preserve its freshness.

These methods produce wines that are very clean on the palate, very aromatic, very fruity and long on the palate, without neglecting the balance between alcohol and acidity, richness and freshness. The House supports a production of around 100,000 bottles a year, sometimes less depending on the quality of the grapes and the harvest, with over 50% Chardonnay sourced from Premiers and Grands Crus vineyards, the ingredients of the House’s unique quality and style.