Producer
Champagne Pol Roger was founded in 1849 and now owns 87 hectares of vineyards on prime sites in the Vallée d’Epernay and the Côte des Blancs. Its cellars run for 7km and are on three levels, the deepest known as the ‘cave de prise de mousse’ at 33m below ground. As the name suggests, this is where the wine undergoes secondary fermentation in bottle. The fact that this deep cellar is at 9°C or less, rather than a normal cellar temperature of 11-12°C, prolongs the fermentation and is a contributing factor to the quality and particular style of the wines and their famously fine bubbles.
