LIFE CAN BE PERFECT Magazine by Bollinger - 300 barrels in 4 months - At long last it’s finished! It has taken the House’s cooper (the last resident cooper in the Champagne region, and winner of the Best Craftsman in France award) 4 months to repair more than 300 barrels, representing 10% of the 3,000 oak barrels owned by Bollinger.
LIFE CAN BE PERFECT Magazine by Bollinger - Trimming the vine - You might think that the work is all done. That after having pruned, tied, disbudded, raised, trained and finally tamed the vines, nothing is left for the winegrower to do but to spend the summer watching over them, carefully and anxiously, until they produce the fabulous grapes that are expected of them in September. But that is not the case.
LIFE CAN BE PERFECT Magazine by Bollinger - NATURAL CHEMISTRY - The final stage of fermentation in champagne production is called “prise de mousse”, or secondary alcoholic fermentation; this is when the wine becomes effervescent.
LIFE CAN BE PERFECT Magazine by Bollinger - Mouton [mu.tɔ̃] - There is no ovine metaphor to be found in the name of this solid machine made of iron, for the mouton (“sheep” in English) is much more powerful than the woolly mammal of the same name.
LIFE CAN BE PERFECT Magazine by Bollinger - Bidule /bi.dyl/ - Disgorging is a rapid and very precise operation. It is all about carefully measured gestures that become a spontaneous and natural movement. The watcher who knows nothing of the technique would be far from imagining that this flowing motion is in fact a succession of small, automatic actions.