Wine production

When it comes to wine making, the use of traditional yeasts, combined with very slow bottle fermentation in our (10°clesius) 25 metres deep cellars, give our wines extremely fine bubbles. With the exception of L.d’Harbonville, none of our assemblages are written in stone, each year is a new challenge to make the very best of each harvest. At Ployez-Jacquemart we feel that Champagne is no different to other long established wine growing areas like Bordeaux or Burgundy and we follow a very strict policy of “quality not quantity”. Our mission is to leave the structure of each wine intact, letting the true character and personality of the harvest shine through. When the time comes to disgorge, after up to 12 years in our cellars, only a very minimal “dosage” is added , typically 3-4g/litre. This method helps us to produce aromatic fruity wines with a very clean palate and a long finish whilst paying close attention to the fine balance between alcohol/acidity and complexity/freshness.  

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 BIENVENUE


Découvrir la maison Ployez-Jacquemart, c’est partager une passion pour des vins de prestige destinés à une clientèle exigeante et appréciant l’art de vivre français.

La présence du savoir-faire Ployez-Jacquemart dans de très grands restaurants gastronomiques en France et dans 14 pays témoigne d’un désir sans cesse renouvelé de faire découvrir une qualité constante à tous les visiteurs appréciant les vins et les dîners de prestige également organisés au domaine.

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 WELCOME


Enjoying Ployez-Jacquemart means to share a passion for superlative wines aimed at those who appreciate the very best that life has to offer.

Ployez-Jacquemart is found on the wine lists of gourmet restaurants in France and around the globe, clear testament to our consistent pursuit of perfection. Exquisite food and the full range of Ployez-Jacquemart wines can also be enjoyed by visitors to the estate.

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