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The Estate

The House

Le Champagne JOLY-CHAMPAGNE

For over a century the vineyards have been handed down from father to son. The history of this house started over a century ago, no doubt around 1880. At this time, and until the 1950’s, our great grandparents were principally vine growers and they sold their grapes to tradesmen. They were not well off, the work was difficult and times were often rough. It was only after the Second World War and with the help of the local coopertive that the family started to produce and market some thousands of bottles. In 1954 the brand name of Joly-Champagne was created and, as from then, everything went very quickly. The vines were extended and the production went from 30 000 botlles in the 70’s to 70 000 in the 80’s... In 1998 we decide to leave the cooperative and we install a press and stainless steel thermoregulated tanks. All of our harvest is now used in our cellars and commercialised by ourselves especially to the French market but also to importers in Europe and Japan. Today, the 2 sons work on the farm after having done studies in wine growing and oenology. They are helped by their parents Rémy and Patricia and can still benefit from the advice of their grandparents to help them progress due to their know-how and their family traditions. Marie, Aurelien’s wife, has also joined the farm.

The Traditional Wine Press :

As it has always been done, the grapes are pressed in the traditional wine press, variety by variety, vineyard by vineyard. The wine grapes must be deposited in the press completely intact, this is why the grapes are picked by hand. Our press can take 4000kg of grapes at a time from which we obtain 25hl50 of rape. We normally do 4 presses per day which is roughly 16000kgs of grapes pressed. The traditional wine press is a sign of quality as all the work is done by hand ( loading, mixing and unloading).

The Fermentation :

The rape from the press is pumped into the thermoregulated stainless steel tanks where the juice is transformed into wine. The fermentation is due to the yeast which transforms the sugar into alcohol. There are also wines from previous harvests stocked in these tanks.

The Cellar

Our cellar can stock and age champagnes from 18 months to 3 years for the Millésimes

THE INDEPENDANT WINE GROWER

For the wine grower this logo is the emblem of his trade. It means that the wine is the fruit of the work of a wine grower – a producer who has signed the Charter of the National Confederation of Individual Winegrowers. FOR WINE SPECIALISTS THIS IS A REFERENCE