Since 1829, Champagne Bollinger has been making great wines with a powerful, refined and complex style, expressing the aromas of the fruit in all its dimensions. Bollinger wines release a creamy effervescence resulting from vinifying in oak barrels and prolonged contact with the yeasts. The Bollinger vineyards cover 405 acres, most of which are classified as Grand or Premier cru, and provide roughly two-thirds of the house’s needs. These vineyards practice sustainable wingrowing, using natural techniques and eliminating the use of herbicides, earning them the Sustainable Viticulture in Champagne certification.

Bollinger stands apart as the only remaining Champagne house with its own cooperage and keeps a stock of 3,000 oak barrels for fermenting the base wines for its Non Vintage and Vintage wines. Their single cooper, an important link to historical knowledge, does not make any new barrels, rather spends his time fixing barrels, many of which are over 60 years of age. All Vintage wines are 100% barrel fermented, both alcoholic and malolactic fermentation, something no other major producer does.

This same commitment to time and tradition extends to Bollinger’s reserve wine program. Champagne Bollinger stores its reserve wines to blend into their Non Vintage cuvées in magnum bottles. Every year, some of the best wines from the latest harvest are kept back. They then join the more than 1 million reserve magnums that have been aging in the cellars for five, ten, twelve or more years. This reserve allows the Cellar Master to make the most of this rich palette of aromas when it comes to blending. Explosive, yet subtle and precise, these aromatic bombs, unique in Champagne, lend Bollinger wines their incomparable character and their constant quality year after year.