In 1837, Jacques Bollinger married Louise-Charlotte de Villermont, the daughter of his old partner Athanase. Three years later, Athanase passed away and in 1854, the third partner, Paul-Joseph Renaudin, died without an heir, leaving Jacques Bollinger alone at the helm of the Renaudin-Bollinger & Cie company. Since then, five generations of Jacques and Louise-Charlotte’s descendants have succeeded to the company founded by their ancestor in 1829. No takeover by a foreign multinational, no shareholder representatives with no understanding of the vines: Bollinger is one of the last family-run houses of the Champagne region, where decisions are taken in complete independence by connoisseurs with proper respect for the estate, whose primary concern is quality. Family, the ultimate luxury…
In 1911, Georges Bollinger’s British agent gave him the idea for the name Special Cuvée – “special” written the English way, without an accent. He thought the French expression “Brut sans année” was no match for such a subtle champagne… More than a hundred years later, the name of Bollinger’s key figure champagne still symbolizes both its expertise and its history.
Region : Champagne
Appellation : Champagne
Grape Variety : Pinot Noir (60%), Chardonnay (25%) and Pinot Meunier (15%).Over 85% Grands and Premiers crus.
Agricultural practices : Conventional
ABV : 12%
Ageing : Cellar aged for more than twice the time required by the appellation.
Tasting notes: A subtle combination of structure, length and vivacity ; bubbles like velvet ; pear, brioche and spicy aromas, notes of fresh walnut.
Dosage : 7/9g / L
Serving temperature : Bollinger is not only a great wine but also an exceptionally fine champagne. Serving it at 7°C or 8°C, the temperature usually recommended for sparkling wines, or even worse at fridge temperature (4°C) will not allow the wine to reveal its infinitely diverse range of aromas. It is advised to serve Bollinger cuvées, like all great white wines, at 10°C or even 12°C; their acidity will be well-balanced and their bouquet and body fully developed. So don’t leave it too long in the ice bucket!
Food pairing : Aperitif, Fish, Sushi, Wild meat,