Joseph Perrier
Beneath the chalk flank of Châlons‑en‑Champagne, Joseph Perrier—founded in 1825—matures in Gallo‑Roman galleries, three kilometres long, lit by shafts carved through the craie, a natural ventilation system before electricity. What is “vintage” above becomes patience below: cool, humid, built for long sur‑lattes years.
In the cellar, every batch, every village, every grape is first kept apart: separate fermentations, then assemblage. Cuvée Royale Brut leans on 35% Chardonnay, 35% Pinot Noir and 30% Meunier, supported by about 20% reserve wines, with 36 months on lees and a dosage around 7 g/L. Remuage on pupitres, then dégorgement, are still treated as hand‑craft rites—precision, not nostalgia. The result is a house that stays both classical and awake: tradition as technique, refreshed by each new lot.Joseph Perrier
Beneath the chalk flank of Châlons‑en‑Champagne, Joseph Perrier—founded in 1825—matures in Gallo‑Roman galleries, three kilometres long, lit by shafts carved through the craie, a natural ventilation system before electricity. What is “vintage” above becomes patience below: cool, humid, built for long sur‑lattes years.
In the cellar, every batch, every village, every grape is first kept apart: separate fermentations, then assemblage. Cuvée Royale Brut leans on 35% Chardonnay, 35% Pinot Noir and 30% Meunier, supported by about 20% reserve wines, with 36 months on lees and a dosage around 7 g/L. Remuage on pupitres, then dégorgement, are still treated as hand‑craft rites—precision, not nostalgia. The result is a house that stays both classical and awake: tradition as technique, refreshed by each new lot.
