Janisson-Baradon was founded in 1922 by Georges Barandon, is located in the Montagne de Reims, covers around 9 hectares and produces around 70,000 bottles per year. The winery is currently managed by Cyril (sales) and Maxence (vineyard & cellar). Viticulture is close to nature, no herbicides and pesticides are used. The average yield is 50-55 hl / ha, with single-layer champagnes such as Toulette or Tue Boeuf it is only 30 hl / ha. The Chardonnay Toulette grows in a Grand Cru location.
Vinification is a mixture of steel and wood. Malolactic fermentation is carried out for non-vintage champagnes. The single-layer vintage champagnes do not go through a malo and are made 100% in wood (used Burgundy barrels, storage 8-12 months) The first experiments with concrete eggs are currently underway.
The Janisson-Baradon Brut Selection is stored in the bottle on the yeast for 15 months, the Grande Réserve and single layers for up to 3 years. The champagnes are creamy and spicy, with a very fine perlage. The three single-layer champagnes "Tue Boef" made from 100% Pinot Noir, "Toulette" made from 100% Chardonnay and "Conges" made from 100% Pinot Meunier have an extremely strong character. You can recognize them immediately because they do not have a label, but a white lettering that looks like it has been applied by hand.
Facts: N.M., Epernay, Montagne de Reims, 9ha., 70,000 bottles / year
Biologically certified: FR-Bio-01 Ecocert - control number; 51/188606/889241
Janisson-Baradon was founded in 1922 by Georges Barandon, is located in the Montagne de Reims, covers around 9 hectares and produces around 70,000 bottles per year. The winery is currently managed...
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Janisson-Baradon was founded in 1922 by Georges Barandon, is located in the Montagne de Reims, covers around 9 hectares and produces around 70,000 bottles per year. The winery is currently managed by Cyril (sales) and Maxence (vineyard & cellar). Viticulture is close to nature, no herbicides and pesticides are used. The average yield is 50-55 hl / ha, with single-layer champagnes such as Toulette or Tue Boeuf it is only 30 hl / ha. The Chardonnay Toulette grows in a Grand Cru location.
Vinification is a mixture of steel and wood. Malolactic fermentation is carried out for non-vintage champagnes. The single-layer vintage champagnes do not go through a malo and are made 100% in wood (used Burgundy barrels, storage 8-12 months) The first experiments with concrete eggs are currently underway.
The Janisson-Baradon Brut Selection is stored in the bottle on the yeast for 15 months, the Grande Réserve and single layers for up to 3 years. The champagnes are creamy and spicy, with a very fine perlage. The three single-layer champagnes "Tue Boef" made from 100% Pinot Noir, "Toulette" made from 100% Chardonnay and "Conges" made from 100% Pinot Meunier have an extremely strong character. You can recognize them immediately because they do not have a label, but a white lettering that looks like it has been applied by hand.
Facts: N.M., Epernay, Montagne de Reims, 9ha., 70,000 bottles / year
Biologically certified: FR-Bio-01 Ecocert - control number; 51/188606/889241