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The Bollinger Brut Magnum Champagne is 1.5 litres, equivalent to 2 standard size (75cl) bottles in one. Brilliant gold with a fine stream of bubbles, the nose is rich with Pinot Noir character, with ripe fruit and creaminess, followed by a rich, mouthfilling palate of peaches, cream and butter, with persisent mousse and a long finish. Serve as an aperitif, or pair with plain sushi, pata negra ham, lobster, scallops, grilled sea bass, quail, or cheeses such as Chaource or Brie.
Bollinger remains a family owned and managed house that combines investment and a quest for quality with deference to tradition.
Recent purchases of more vineyards in Champagne means that Bollinger is is able to service approximately two-thirds of its fruit requirements from its own vineyards.
The respect for tradition is epitomised by the use of barrels for fermentation, including the employment of the region's last cooper, and an extensive collection of reserve wines. The Bollinger style remains true to itself, in accordance with Christian Bizot'soriginal Charter of Ethics and Quality, created in 1922, and following the maxims of Madame Lily Bollinger herself.
The history of Bollinger:
The story began with Athanase de Villermont, the youngest son of a noble family with a brilliant destiny. He then met Joseph Bollinger, a widely travelled German who had left his country of birth to learn about the Champagne wine trade, and Paul Renaudin, a local man who was fascinated by the world of wine. The firm of Renaudin-Bollinger & Cie was founded on 6th February 1829. Joseph took care of sales and Paul of the cellar. Athanase had founded a champagne House that was to endure through the centuries.
When Elisabeth Bollinger (born Law de Lauriston-Boubers) married Jacques in 1923, she was also to become passionately involved with the House’s destiny. A dauntless businesswoman, she was also highly perfectionist and would tolerate nothing short of excellence. She was always ready to innovate, and was the driving force behind the highly original Bollinger R.D. cuvée. The familiar image of her cycling through the vineyards is imprinted in everyone's memories.
The Bollinger spirit was born here, in the lanes and alleys of Aÿ. From the courtyard where wooden barrels are left to dry, just a few steps will take you to the wine cellar where full casks are kept. Two roads further up, at the Chaudes Terres plot, is the vat-room with its gleaming thermo-regulated stainless steel vats. From it, a staircase leads to the cellar where the bottles are disgorged. This is the place where Bollinger’s whole winemaking process is centred. As soon as you open a door the sound of constant activity reaches your ears: barrels being moved, machines being operated… Even the wine does not stay completely still: the corks used to stopper the casks move during fermentation. This perpetual motion is in stark contrast with the peaceful silence of the cellars where, in the muffled coolness of age-old passages, the wine patiently waits until it is ready.