Champagne Palmer & Co yeast deposits for years, and for at least three years for Palmer Brut Réserve. The yeast sediment, or lees, slowly but surely adds richness to the wine and gives it a refined aromatic complexity. This voluptuous maturity is amplified with six to eight years of cellaring for the vintage cuvees and up to ten years or more for the magnums and larger format bottles. Palmer & Co is one of the very rare Champagne Houses that still produces wine in the monumental 15-litre Nebuchadnezzar. Champagne Palmer & Co Champagne Palmer & Co is a Champagne Producer based in Reims. It
Champagne (wine region) Vintage champagne must spend a minimum of three years of aging. There are no regulations about how long it must spend on its lees, but some of the premier Champagne houses keep their wines on lees for upwards of five to ten years. Non-vintage Champagne must spend a minimum of 15 months of aging but only a minimum of 12 months on the lees. Most of the Champagne houses keep their wines on the lees through the whole time of aging because it is more expense to bottle the wine then age it and finally shipped. The worldwide demand for