Cuvée Blanc de Noirs

This Champagne pairs very well with French sausages “saucisson”, and smoked or dried ham like Parma and Bellota.

The estate dates back to the French revolution and we have some photographs of the harvest in 1896. Pierre Jacquinot developed the family vineyard just after first world war at the same time becoming a grape broker and Champagne wine merchant. In 1929 Pierre Jacquinot set up his own pressing centre and started to make wine. In 1947 with his 2 sons Jacques and Jean-Guy he created the brand Champagne Jacquinot et Fils. The family business was set up in the Epernay cellar. Jacques Jacquinot looked after sales and Jean-Guy developed the vineyard which today covers 17 ha and makes wines of the highest quality. Jean-Manuel Jacquinot Jean-Guy’s son Oenologist in charge of production since 1998 is now running the Estate with the help of François Nicolet Jacques’s son-in-law.

Manually harvested and gently pressed on the old press from 1929. The completely traditional production methods are strictly observed. First fermentation in tank, second fermentation in the bottle and disgorging min. 4 months before sale, so that the dosage is well integrated.