Le Style

Maturing at JACQUART extends beyond the minimum time requirements to allow the wines to develop more fully.
Maturing of the Brut Mosaïque, for example, lasts over 3 years, combining with light dosage (10g/l) to produce a complex, harmonious wine.
The vintage wines and Brut de Nominée are laid down carefully in our cellars for 5 to 6 years to put the finishing touches to their more powerful character.
 

From the month of March following the harvest for JACQUART wines.
The wine that has been created is bottled for the bubbles to form and for the wine to mature slowly on the lees.
A liqueur de tirage composed of yeast and sugar is added, triggering bottle fermentation. The bottles are then positioned horizontally on laths, protected from the light and vibrations at a constant temperature of 12°C.
At this stage, the bottle is sealed using a crown cap.

The different origins of the grape varieties and crus are respected in the vinification process. Only the juices from the best fraction of the grapes are used in the JACQUART blends for their fresh qualities and rich flavours.
The must goes into stainless-steel vats for initial alcoholic fermentation to transform it into clear wine.
The temperature of alcohol fermentation is regulated to preserve all the finesse of the aromas.

The grapes are generally picked between mid-September and early October, and always exclusively by hand to keep them intact.
They are then transported into the pressing centers in the vineyards of our vine-growing partners where the whole bunches are pressed, collecting only the clear must.
 

The JACQUART Cuvées are the fruit of a mosaic of plots representing a total of 350 hectares. Their choice is guided by our Cellar Master’s in-depth knowledge of the right terroirs to get that JACQUART style.
The vineyards include more than 60 crus on the Côte des Blancs, Montagne de Reims, Marne Valley and Côte des Bar. They enjoy all the lavish attention of our vine-growing partners.

From the meticulous choice of terroirs and grapes to the bottle, JACQUART Champagnes are the result of a succession of carefully made decisions.
Created by blending the three classic champagne grape varieties from different years, different Crus and different terroirs, the JACQUART house style is fresh, and balanced. The structure is firm but fine, allowing every nuance of aroma and flavour to shine through. Although each JACQUART Champagne has its own identity, all reflect the essential JACQUART style : pure, clean and elegant.

 
The presentation of the bottle includes the following: the foil cap, neck label, label, back label and medallion.  

Once the dosage has been added, the bottle is sealed with a cork covered with a plate and held in place by a wire cap.

The bottles then return to the cellar for about 3 months, for the wine and the liqueur d’expédition to blend together harmoniously.
Finally, the bottles are inspected, finished off (foil cap, label and neck label) and ready to be enjoyed!

 In order to eliminate the deposit concentrated in the bottle, the neck of the bottle is plunged into a solution at -25°C to form a block of ice containing the sediments. The natural pressure contained in the bottle will then eject this deposit when the cap is withdrawn.

 Riddling consists in drawing the yeast deposit that forms after bottle fermentation down towards the neck of the bottle.
The bottle is then rotated successively to left and right several times a day and is inclined from a horizontal to a vertical position "on its end".
In Champagne, riddling used to be done by hand, and this is still the case for our jeroboams and magnums of Brut de Nominée. Nowadays, it is more usually done using automatic machines, known as gyropalettes.