The history of Bollinger is the history of a family that has passionately defended its values and unique know-how since the house's inception in the Champagne village of Aÿ back in 1829. Owing 167 hectares in the best Crus of Champagne, Bollinger benefits a grape supply of outstanding quality, predomantly Pinot Noir which forms the backbone of the Bollinger style.
Besides this exceptional vineyard, the style of Bollinger roots in unique wine producing methods: Champagne Bollinger has never abandoned the ancient method of fermentation in wooden barrels, which helps develop aromas of great finesse and is conducive to micro-oxygenation, enabling the wine to resist premature ageing.Most of the reserve wines are kept in magnums (the Bollinger cellars shelter a stock of more than 750,000 magnums which age for 5 to 15 years or more before being used in the blend!). They undergo a light secondary fermentation under natural cork to protect them from oxidation and improve the complexity of Special Cuvée. Finally, all Bollinger champagnes age more than twice as long as required by the Appellation rules.
When Madame Bollinger was appointed to preside over the destiny of the House from 1941, she introduced very strict quality standards that would, and still do, guide each director that would follow her. One of her most noteworthy successes was the 1961 launch of the legendary Bollinger R.D. based on the 1952 vintage.
When a journalist from The Daily Mail questioned Madame Bollinger about the occasions on which she drank Bollinger champagne, she replied wittily: "I drink my champage when I'm happy and when I'm sad. Sometimes I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it if I'm not hungry and drink it when I am. Otherwise, I never touch it - unless I'm thirsty." It is this very sparkling and independent spirit that the House has been carefully showing so far.