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Batiment Janisson

A vineyard at the heart of the "Montagne de Reims" (Rheims Moutain)

Our Champage House is located in Verzenay, village at the South of Rheims, in one of the most prestigious terroirs of the Champagne region. Famous since 1873, Verzenay grapes - Pinot Noirs particularly - reveal their complexity and bouquet.

Batiment Janisson

Finesse and elegance : the Janisson style

The minimalist style of the new Champagne House is reflected in the stylish lines of the new Janisson bottle design; elegant and sleek. The lightness and delicacy of Janisson champagnes initially belies the complexity of their flavours. Harmony prevails over power, and the champagnes of Janisson & Fils have polish and refinement.

Bouteille Janisson tenue par mains

Introducing Manuel Janisson

Descending from a long line of wine-makers, Manuel Janisson is forward- thinking and resolutely passionate about developing and enriching the family tradition. In 2014, with the help of architect Giovanni Pace, he based his Champagne House in a sleek, modern cellar; reflecting the style of his new cuvées. The state of the art winery ensures that new technology is put to good use to get the very best from what nature provides. Manuel Janisson skillfully combines tradition and modernity.

Bouteille Janisson tenue par mains

The vines

The majority of vines are located in Grand Cru areas and they are the true jewels of the House. Vines are worked the whole year with a careful approach, tended meticulously in a perfect blend of tradition and modernity. Janisson et Fils use of latest technology is always mindful and respectful of the environment. As part of their ongoing quest for perfection, the vines and grapes are regularly tested. The road to perfection continues every single day.

Photo pressoir

The press

The raw material is treated with the greatest care in order to extract the purest juice. The House uses the latest generation press to ensure they get the very best out of the grapes.

Gamme assemblage

Blending

Every year between January and March, Manuel and his winemaking team gather together to blend the cuvées which distinguish the style of the House. Blending is a marriage of various crus, grape varieties and wines from different years; the cellar master is the master of ceremonies. He has at his disposal, a wide range of wines each with an individual personality. Crucially, the individuality of each champagne is a result of how each of the different wines blend and complement each other.

La Cave

The Cellar

Located in the heart of Verzenay’s vineyards, the eye-catching and distinctive House of Janisson et Fils stands proud in this Grand Cru terroir. To reach the cellar, a descent of 12 metres is required. This depth ensures that the cellar remains at a perfect, continuous temperature of 12 degrees. In a deep sleep for about 30 months, the wines will spend a large part of their life in this idyllic, quiet place, nestled at the very heart of their place of origin.

bouteilles dégorgement

Disgorgement

Disgorging is the fine art of eliminating the sediment that has gathered in the bottleneck after the process of riddling. At Janisson et Fils the disgorging is done mechanically; the bottleneck is immersed in a liquid solution at -24°C, which freezes the sediment in an ice cube in the neck, once the bottle is opened, the ice cube pops out taking with it every impurity. Dosage is then added and the bottles corked. Thanks to the “jetting” technology oxidation of wine is limited.

Europe

Asie

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vue panoramique verzenay

11 rue de Beaumont

51360 VERZENAY - FRANCE

Tél : 03 26 49 40 19

Fax : 03 26 49 43 58