Winegrowers’ Portraits Reims
At harvest Palmer reduces lost time. Less than six hours run between the picking of the grapes and the pressing, to preserve all the characteristics and freshness of the fruits that will express during fermentation.
To carry out blending, Palmer slows down the progress of time. Each cuvee is tasted three times during the élevage (in October, November and December) by five enologists composing the Tasting Committee, in order to undertake pre-blendings by cru. The final blendings that will create the different cuvees will be done in March. No concession is accepted about the stretching and length of these tastings that aim at keeping unchanged the DNA of the brand.
After the devatting and ageing on the lees, time remains an ally for Palmer who prolongs the stay in the cellars of all its cuvees up to four years for the Brut Réserve; six years for the Extra Réserve and the vintage Champagne; ten years for the vintage Magnums; twelve years for Amazone, the Prestige Cuvée. “We need this patina of time, Rémi Vervier explains. Palmer is famous for its Grand and First Crus, from the Montagne de Reims, tense, powerful wines that will gain elegance over time”. Matured this way, these Champagnes have an impressive ageing potential and the vintages, finding their way without a wrinkle, continue improving through the years.
Rémi Vervier, directeur et Xavier Berdin vérifient le dépôt d’un millésime.
Champagne Palmer
67, rue Jacquart
51100 Reims
Tél.: +33 (0)3 26 07 35 07