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Cédric Bouchard has started producing haute couture Champagne in outlying village of Champagne called Celles-sur-Ource in Aube in 2000. He produces Champagne from single vineyard, single grape varietal and single vintage with extreme low yields. The wines are fermented by indigenous yeasts and are bottled without fining and filtration. Non-dosage and bottle pressure is managed at 4.5 atmospheres to not cover delicacy of wines. (normally champagne has 6 atm).