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
History of Champagne riddling a secret but by the late 1820s the secret was out and Champagne houses were settling up production lines for riddling. In 1854, the French national railroad system linked Reims with the rest of the country, including its coastal ports. From that point on, Champagne was connected to its worldwide market and sales grew by leaps and bounds. During the 1850s production was averaging 20 million bottles a year. Throughout most of the 19th century Champagne was made sweet. The taste was pleasing to most wine drinkers and the added sugar helped winemakers to cover up flaws in the