The must undergoes two débourbages (settlings), one at the press house immediatly after pressing and the second, a débourbage à froid, in stainless steel tanks at 6°C over a 24 hour period. A slow cool fermentation with the temperature kept under 18°C takes place in stainless steel with each variety and each village kept seperate. The wine undergoes a full malolactic-fermentation prior to final blending.
Ageing
Secondary fermentation takes place in bottle at 9°C in the deepest Pol Roger cellars (33 metres below street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays. The very fine and persistent "mousse" for which Pol Roger is renowned owes much to these deep, cool and damp cellars.
Critic tasting note: (2018 vintage) "This has complex aromas of croissant, acacia flowers, raw walnuts, flint and oyster shells. Very sleek, tight and structured on the palate, showing elegance and chalky minerality underneath. Seamless, classy finish with a deliciously dry, lightly phenolic citrus pith character coming through. Grand cru pinot noir with some chardonnay. Disgorged June 2024. Drink now or hold." - James Suckling