Athanase de Villermont, the youngest son of a noble family inherited an extensive estate from his family in the Ay area. He immediately foresaw the extraordinary potential of the wines of Champagne, but as an aristocrat he was forbidden to become involved in trade. He then met Joseph Bollinger, a widely travelled German who had left his country of birth to learn about the Champagne wine trade, and Paul Renaudin, a local man who was fascinated by the world of wine. The firm of Renaudin-Bollinger & Cie was founded on 6th February 1829. Joseph took care of sales and Paul of the cellar. Athanase had founded a champagne House that was to endure through the centuries.

A classic yellow gold in colour, Bollinger Special Cuvee Brut Champagne exudes richness and decadence in its appearance. It also has an exceptionally fine mousse, and a steady stream of fine bubbles running throughout the champagne. Nose: Ripe fruit aromas including pear and exotic orange peel are balanced by creamy toffee and biscuits in the Brut Champagne, which contains many classic Bollinger characteristics. Palate: Complex, crisp and brilliantly pure, an indulgent blend of peaches, cream and butter are present, accompanied by a long, lingering finish with an aftertaste of honey and warm brioche.

While Bollinger Special Cuvee Brut Champagne is perfect as an aperitif or party drink, it can also be paired with seafood such as sushi, lobster, scallops and grilled sea bass, and also works well with soft, delicate cheeses.

80% of the harvest is fermented in oak barrels, making the finished wines well-suited to extended ageing and contributing body and depth of flavour.