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The chief French champagne company, founded in France in 1829, is a champagne brand that earlier entered the British port, loved by British Royal celebrities and other celebrities. The chief French champagne, still fermented in oak barrels, is an excellent producer in the French champagne area. In 1829, the Bollinger winery was established in Reims, champagne Province, France. At that time, Bollinger was already famous for its distinctive taste characteristics. It added less sugar in the brewing process than other wineries. In various sweet and greasy champagne, the taste of Brut type is bright and refined. The chief French champagne has 140 hectares (346 acres) of vineyards, mainly located near the town in the mountain region of Reims. These vineyards meet 70% of the company's grape demand, thus ensuring the enviable quality and style stability of borringer champagne. The highlight of borringer is that it uses grapes of good quality. In their own vineyards, 60% of the grapes are of the first class, and 30% of the grapes are of the first class. Borringer only uses the first grape juice, and the second one is sold to those who make cheap champagne. The excellent grape juice enables the merchants to use wooden barrels to ferment the vintage champagne. The champagne brewed in this way is full of vitality, which can not be imitated by the champagne brewed in stainless steel containers. Champagne that doesn't remember the year should be kept for at least 3 years (the legal time is 12 months), the champagne that records the year should be kept for 5 years, while the champagne that records the year of luxury type should be kept for 8 years. R. D. and grandeann é if simply explained, R.D. is actually a mixed champagne, that is, it is mixed by Pinot Noir and Chardonnay grapes, but also a special vintage champagne. R. D. champagne is made by sampling and analyzing the base liquor of the year when the better vintage champagne is brewed, and selecting a good part to be aged for a longer time. R.D. has more aroma and aging power - and, of course, more bubbles - than the better vintage champagne of the same harvest. The results show that the oxidation degree of champagne sealed with cork is basically the same as that of wine sealed with cork within 3 to 4 years of contact with yeast residue, and once it is more than 4 years, the oxidation degree of champagne sealed with cork is significantly lower than that of wine sealed with stainless steel cork. Moreover, the longer the time, the more significant the difference. Therefore, for SP é al CUV é and Bollinger aged 3 years, stainless steel stoppers are used, while for grandeann é, grandeann é rose R.D. and rattan champagne aged more than 5 years, Bollinger uses oak stoppers to ensure the freshness of the wine. During the storage period, the wine bottle is inverted and inserted into the round hole on the wooden frame. The special "agitator" turns the bottle by bottle every day and gradually increases the inclination of the bottle body. The dead yeast cells and other precipitates naturally accumulate at the bottle mouth. When the bottle mouth is frozen at - 25 ℃ for a long time, the cork will be pulled out, and the ice with dregs will be ejected automatically. At the same time, a certain amount of sugar containing "liquored 'expression" will be added to supplement the loss of wine in the fermentation process and make a variety of fragrances more fragrant Balance. Special cuvenrut type, add 7-9g sugar per liter, the best vintage champagne is extra Brut type, add only 3-4g sugar per liter. Then immediately seal the bottle with a wooden stopper. After the yeast residue is discharged, the bottle can not be put on the market until it is still for at least 3 months. Because the air pressure vibrates in the wine during the slag removal, the components in the wine can use this "rest period" to restore balance and integrate with sugar. The same vintage champagne as grandeanne and R.D. and Bollinger grandeanne rose. The brewing process of pink champagne is basically the same as that of grandeanne, and the extra step is to add a small amount of red wine to make it red. The red wine comes from the Pinot Noir harvested in the special production area "La ceeaux enfants" in the center of village A. It can give champagne a charming smooth taste and increase its aging ability. The production of pink champagne is very small, for example, the grandeanne rose 1995, which was launched in 2001 together with grandeanne 1995, has only 15000 bottles. The better vintage of Bollinger Champagne can be delivered only after it has been stored in the cellar for at least 5 years. The liquor is bright and mature golden copper, not only full of rich fruit flavor, but also the aroma of toast, complete structure, balanced acidity, fresh and rich taste, long aftertaste. The 1995 champagne is also one of Bollinger's masterpieces. The grapes it uses come from super grade (85%) and first grade (15%) orchards in 17 villages. The grape varieties are 63% Pinot Noir and 37% Chardonnay, which is also the approximate proportion of champagne used by Bollinger in each year. The grapes used in the 1997 champagne come from the super and first grade regions of 16 villages. The common point of Bollinger grandeanne is that it is durable, full-bodied, pure and thick in taste, complex in aroma, and long-lasting in mouth. However, it has unique flavor with different years, permeated with the nourishment of sunshine and rain in that year, showing the terrain, soil quality and various features of traditional brewing technology.

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