A REALIZED VITICULTURE

BETWEEN TRADITION AND MODERNITY

In the heart of Champagne

PRESERVING THE VINEYARD

Very concerned to preserve the environment, Janisson sets the latest technology at the service of nature in the process of making its champagne wines.

It is by respecting this line of conduct that the team acquires a full-electric tractor that respects the environment for sustainable viticulture.

Always in search of dynamism and perfection, various tests on the management of vines are regularly set up, such as a soil analysis program, as well as the precise mapping of each plot.. The way to perfection is built and is renewed day by day.

On a day-to-day basis

THE WORK OF THE VINEYARD

With a dominant vineyard located in the heart of the Grand Cru terroirs, these are the « jewels » of the House. Worked all year round in a meticulous way, they are the object of a deep respect for the tradition of Champagne, but embellished with a few notes of modernity

The soft extraction

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 f the grapes.
For this, the house uses a last generation press, with inclined but also chilled. The second stage of winemaking is the Blend, a marriage between the various vintages and grape varieties of one or several years. The Champagne vineyard is indeed composed of a mosaic of terroirs and grape varieties producing different wines. Each cuvée is therefore the reflection of this construction game to find the exceptional union, the perfect balance that will flourish in time.

GAME OF THE BLEND

The vineyard composed of a mosaic of terroirs and grape varieties produces different wines. Manuel
Janisson draws inspiration from their personality to compose subtle blends. Each vintage is the reflection of this construction game to find the exceptional union, the perfect balance that will flourish in time.
Located on the two slopes of the Montagne de Reims, the vineyards of Janisson produce wines with spicy notes and the taste of fruits that make possible to produce high-end cuvées.Placed in the center of its blend, the famous Pinot-Noirs of Reims’s mountain allow to elaborate refined charactere cuvées.
So many terroirs, as many wines, with which Manuel Janisson composes his blends. From this passion are born exceptional cuvées baptized simply “Nature”, “Tradition” or “Grand Cru”.

The rebalancing of wine

THE DEGORGEMENT

Disgorging, or the art of removing the deposit in the wine that, concentrated in the neck following stirring.
Within our House, disgorgement is carried out mechanically ; The neck of the bottles is immersed in a liquid solution at -24 ° C., at the opening the formed ice is expelled carrying with it any impurity

A DEEP PLACE WHERE WINE’S ARCHITECTURE IS CREATED

THE WINERY

The cellar of Janisson is built under the building. To reach this place of absolute rest, it is necessary to go down twelve meters underground, a depth allowing the cellar to continuously maintain a temperature of 12° C.
During a long sleep of 30 months in the depths of their original soil, the bottles on the lees are gently turned until their disgorgement.
Janisson mechanically carries out this crucial operation in the life of the wine: the neck of the bottles is immersed in a liquid solution at -24 ° C. At the opening, the formed ice is expelled, carrying with it all impurity.
The bottles are then metered in liquor and then capped. It is this harmony and final touch that create the style Janisson, structured champagnes, with chiseled