Since 2014, the Vranken-Pommery Monopole Group has held the dual certification "Sustainable Viticulture in Champagne" and "High Environmental Value."
The diversity of the grapes we use in our champagnes, the quality of each year's harvest, the selection of vintages for our blends, the length of cellar ageing ... so many parameters, and so much care, add nuance to the flavors. Pommery operates according to a core principle: it is the selection of vintages that make up the blend, brought together and aged for longer in the cellar — and not dosage — that must be the source of a wine's distinctive character.

Brut Royal brings together nearly forty different champagne vintages. The Millésimé is made from seven 100% grands crus. Cuvée Louise, the most refined vintage, is a blend of the three most delicate grands crus.

A long stay in the cellars
Years of ageing are needed for the full development of the aromas. Deep in the cellars, all the right conditions come together, allowing our vintages to mature day after day. Retaining moisture in summer and returning warmth in winter, the chalk acts as a perfect temperature regulator: a constant temperature of 10°C achieves ideal development of the bubbles, while the wine ages beautifully.

The wine undergoes a second alcoholic fermentation, which produces its effervescence. Once all the sugar has been used up to create the bubbles, the yeast settles along the side of the bottle. It is precisely this yeast sediment that, in contact with the wine, gives it its bouquet and rich aromas.