Individually vinified by cru and grape variety before blending, drawn from over 300 separate crus — with more than half the final blend made up of reserve wines, some aged in magnum for up to 15 years.
It's the last major Champagne house to employ its own in-house barrel maker, giving complete control over the oak used to ferment part of the blend — a level of craftsmanship most houses have long outsourced.
What makes this different from a typical entry-level NV champagne?
More than half the blend is reserve wine, some aged in magnum for up to 15 years, and every cru is vinified separately before blending — complexity usually reserved for prestige cuvées, not a house's standard bottling.
How should I serve it?
Chilled to 8–10°C in a tulip glass, as an apéritif or through a full meal — it has the structure to handle richer courses most champagnes can't.
Delivery
⚡ 30–45 min across Greater London📦 Next-day UK-wide🎁 Gift wrap available at checkout
18+ Please enjoy Bollinger responsibly. For guidance and support, visit drinkaware.co.uk.
