When exquisite champagne meets sleek design: Champagne Janisson & Fils
Luxury Travel is much more than just the luxurious hotel and a first class seat, it's about the way of celebrating life. As lovers of the luxurious way of travelling, a bottle of champagne should be in everyone's weekender bag, as there are always occasions to celebrate. Might it be a wonderful private terrace overlooking the Mediterranean Sea, Lago di Como or a dreamy ski town - it's up to you what you prefer. Having a bottle of champagne is always handy, not all hotels can find a bottle of champagne in their wine cellar.
When it comes to taste - we just tried the Brut Tradition yet - we have to admit that it is a different champagne than the usual Veuve Cliquot and Moet & Chandon. With much more bubbles and a more sophisticated aroma, Champagne Janisson & Fils' Brut Traditional is something truly special. A dry champagne you do not expect in first instance, but can no longer resist as a lover of Brut champagnes.
The expensive Aurelio Lech and a bottle of Janisson Brut Traditional - Degustation at its best!
Manuel Janisson is a winemaker and producer based in the Grand Cru village of Verzenay . Descended from four generations of winemakers, the knowledge and art of winemaking hold no secrets for Manuel.
The «Janisson & Fils» style is a perpetual quest for finesse and elegance. With a unique structure, seven hectares of vines classified Grand Cru and a team invested in the search for perfection, champagne «Janisson & Fils» is at a turning point. Firstly, the champagne house sets out a policy to master and improve each step of the champagne making process. As a young champagne house it naturally turns to both visual and technical modernity.
Manuel Janisson is passionate about quality and takes advantage of a reasoned viticulture. To achieve this, everything follows a social code which means a moral and ethical commitment, giving a deep involvment from every champagne «Janisson & Fils» team member. Next come technical aspects such as a soil analysis programsand establishing new techniques for measuring their vitiulture; Not a total revolution but an investment to imporve the vineyard.
To continually improve the quality the winemaker also choose to use technology where they see it can benefit the wine. For example, using high precision tools to map plots of vines and consequently how these vines should be worked both at the plot and at the vineyard; and recently acquiring an electric tractor to make the environment as natural and unpolluted as possible.
