Nurtured with patience and wisdom, it often takes more than twelve years for Boërl & Kroff Champagne to increase in complexity and thus obtain the qualities that have made its international reputation among connoisseurs on five continents.
Oenological choices favor particularly slow wine making, maturation and fermentation, allowing a parsimonious use of sulfur. The base rape has flowed naturally thanks to gravity, with no pumping. The juice comes exclusively from the first press
We specially value this technique for the elaboration of our Champagnes. It allows to use very low quantities of sulfites (three times under standard vinification). This very « natural » vinification, and the rare quality oak casks we use for part of the wines gives to our pinots a very beautiful copper-coloured aspect, close to last century's tradition.
The best parcels of Pinot Noir are managed using biodynamic principles and horse drawn traction is used for plowing the rows.
Boërl & Kroff Champagne makes it a point of honor to preserve, embellish and treat the plots throughout the year.
