Champagne Pol Roger

Pol Roger made his first sale of wine in January 1849. Family circumstances forced him to set up a business; his father, a notary, had contracted an incurable disease and could no longer carry on his practise. The customer was a merchant in Ay, the native village of Pol Roger. The firm developed rapidly. From Ay, it moved to Eparnay in 1951. As ...

Pol Roger made his first sale of wine in January 1849. Family circumstances forced him to set up a business; his father, a notary, had contracted an incurable disease and could no longer carry on his practise. The customer was a merchant in Ay, the native village of Pol Roger. The firm developed rapidly. From Ay, it moved to Eparnay in 1951. As early as 1855, Pol began to favour the production of brut champagne. He knew that this was the type of champagne wich the English preferred. By 1899, when its founder died, the brand had acquired an enviable amount of recognition. It had only taken thirty years. The Pol Roger cellars, extending to some 7 km, are among the coolest (at c. 9,5°C) and deepest in Epernay, the lowest gallery being some 33 meters underground. These provide perfect conditions for the secondary fermentation and period of rest on the lees: the resultant, exquisite mousse of tiny bubbles is a Pol Roger hallmark.

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