A crucial ingredient

An essential element in the making of Perrier-Jouët champagnes, time allows the wines to develop and mature. During the aging process, the wines evolve day after day, gradually revealing their unique personality and aromatic complexity.

The birth of the bubbles

Once the Cellar Master and her team have decided upon the final blend, and after a few months of rest in the cellars, secondary fermentation, or prise de mousse, can begin. This second fermentation in bottle is kick-started by the addition of liqueur de tirage, a blend of sugar, still wine and yeast. It is this process which gives champagne its famous bubbles. Unleashing the lively character of the wines, this delicate phase in the winemaking process also sees the emergence of the distinctive secondary aromas unique to each cuvée, which will continue to develop as the champagnes age and evolve.

Allowing time to work its magic

Perrier-Jouët champagnes are aged in the house’s cellars for three to four years. This aging period is essential in order to give the distinctive aromas of each cuvée time to flourish. According to regulations, vintage champagnes must be aged for a minimum of three years: at Perrier-Jouët the vintage cuvées actually remain in the cellars for up to eight years, giving those complex, floral aromas time to come to the fore and for the champagne to become smoother.

The secrets of our cellars

In Maison Perrier-Jouët’s cellars in Epernay, once the prise de mousse process is complete, the yeasts within the wine form sediments known as “lees,” imparting even more complexity of flavor. At a constant temperature, with a high level of humidity and in total darkness, the champagne continues to evolve slowly. It is during this all-important phase, known as aging over the lees, that the champagne develops its most elegant, most complex aromas.
The bottles are turned at regular intervals so that the lees formed during the prise de mousse settle in the neck.


Chapter 5
Finding the perfect balance
Finding the perfect balance
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