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 Champagne: e.g., Burgundy and Alsace produce "". In 2008, more than 3,000 bottles of sparkling wine produced in California labelled with the term "Champagne" were destroyed by Belgian government authorities. Regardless of the legal requirements for labeling, extensive education efforts by the Champagne region, and the use of alternative names by non-Champagne quality sparkling wine producers, some consumers and wine sellers, including "Korbels California Champagne", use "Champagne" as a generic term for white sparkling wines, regardless of origin. The village of Champagne, Switzerland, has traditionally made a still wine labelled as "Champagne", the earliest records of viticulture dated to 1657.