Champagne’s geographical location engenders capricious weather. For this reason, since their foundation in 1849, Pol Roger have observed the tradition of not releasing a vintage-dated champagne unless the climatic conditions permit the production of grapes of outstanding ripeness. A vintage champagne must, above all else, be a balanced champagne. This balance depends on the right blend of healthy grapes, a good potential alcohol and correct acidity. The grapes were traditionally vinified; the must underwent two settlings, known as débourbages, the first after pressing and the second was a cold settling in stainless steel tanks at 6°C lasting 24 hours. A slow, cool fermentation at under 18°C took place in stainless steel, with each variety and each village kept separately until final blending. The wine underwent a full malolactic fermentation. Secondary fermentation took place in the bottle at 9°C in the deepest Pol Roger cellars which lie at 33 metres below street level. The wine was kept here until it underwent the process of riddling by hand, something of a rarity nowadays in Champagne. Aged for seven years in the cellars, prior to release.