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Our method of elaboration within
the Jules Pierlot Champagne House


Following the harvest of the grapes by hand, the berries are carefully pressed. The pressing is gentle and gradual, in order to preserve the quality of the juice. We systematically work separately the grapes from 3 varieties, Pinot Noir, Chardonnay and Meunier according to the terroirs. Since 2013, it is in our winery in Oiry that our Cellar Master and the entire technical team of our Champagne House control each step of the elaboration of the Jules Pierlot range. The wines are blended to create the identity that has been propelled for more than 100 years, the signature of our House Jules Pierlot. 

A winemaking process followed step by step by our Cellar Master

Julien, our Cellar Master is consistent in preserving the singularity of the aromas and flavors obtained in the grape musts. This subtle balance is punctuated by numerous steps in the elaboration process of our champagne range. The alcoholic fermentation is elaborated with precision in thermo-regulated tanks. As for the malolactic fermentation, it is systematically complete to create wines with a beautiful balance between greed and freshness. Tastings are continuous during the maturing process, in search of the profile that will express the harmony of the notes of power, finesse or fruit the specific characteristics sought after in a cuvée. In order to guarantee the preservation of all the aromas of our champagne range, we have equipped our entire Oiry winery with infrared and ultraviolet-free lighting.

The blending of Jules Pierlot Cuvées: over 100 years of expertise

Blending is one of the secrets of champagne making. This is the art of our Cellar Master. It consists in marrying the notes and characteristics of a wine to a cuvée. Enthusiasm and patience are the key words to let the magic happen. Even if each harvest is different in terms of vintage, quantity, and quality. It is the alchemy of this fabulous mosaic of terroir of the Champagne region as well as the 100 year old know-how passed on that maintains a constant style. However, when a harvest year proves exceptional, the champagne is then vintage and elaborated on a blend of a cuvée with the wine of a single year.


The bottling and maturation
of Jules Pierlot's wines

Once the profile of the wine has been achieved, it is time for the bottling operation. This second fermentation in the bottle will result in the release of carbon dioxide, the famous champagne bubbles. This process is delicate, it is that of the "prise de mousse". So, our Cellar Master ensures that this step takes place slowly in a constant temperature.

The maturation time is different depending on the aromatic blending profiles of the wine blend and the finesse sought. In addition, the specifications of the A.O.C. (Appellation d'Origine Contrôlée) impose longer maturation times than for other sparkling wines. Indeed, for Jules Pierlot's vintage champagnes, the maturation period is 3 years. While for non-vintage champagnes, the time is 18 to 24 months after bottling.

Riddling: an ancestral method with a modern twist

In order to offer perfectly clear champagnes, the yeasts from the second fermentation in bottle must be expelled from the bottle. To do this, riddling is a crucial step to concentrate the yeast in the neck of the bottle. The image of manual riddling on a wooden desk, widely popularized by news reports, is done here with a gyropalette. These machines allow us to stir our bottles perfectly and evenly in 4 to 6 days depending on the program used. At the end of this riddling, the bottle is ready to disgorge.


Disgorging: a fundamental know-how in champagne making

Julien, our Cellar Master ensures himself the process of the elaboration of the Jules Pierlot Champagne cuvées as well as their disgorgement. This know-how is fundamental. Indeed, the bottles have just undergone riddling process, which leads to the sliding of deposits in the neck. These are lees, which must be removed by placing the neck of the bottle in a cooling bath at minus 27°C for ten minutes. This forms and traps the deposit in an ice cube. Then, the bottle is opened, the natural internal pressure expels the ice cube with the lees and evacuates all the deposits. This slight loss will be filled with the dosage liquor to determine the type of wine desired by our Cellar Master. Then, the bottle is recorked to be placed back in the cellar before being served later in your glass of Champagne.

Our bottles of Champagne proudly adorned with their Archers

Directly after disgorging, expedition liquor is added. This dosage adjusts the sugar level of our cuvées to bring the best expression of each champagne. At Jules Pierlot, we prefer the most neutral liqueurs possible to let the house style express itself. All our cuvées are called "BRUT", that is to say with a sugar content of between 6 and 12 grams per liter. It is important to note that we generally oscillate between 8 and 9 g/L.

As soon as the liqueur is injected, the cork and the metal cage come to seal our bottles finally ready to put on their finest attire, proudly adorned with their Archers highlighted in the center of the bottle.

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