Grape Sugar in the Second Fermentation
R. Pouillon & Fils is a third-generation estate in Mareuil-sur-Aÿ, founded by Roger Pouillon in 1947 and now led by Fabrice Pouillon. It works seven hectares across about 40 parcels with Pinot Noir, Meunier and Chardonnay.
The Méthode Fabrice Pouillon
Developed in 2004, this method uses sugar naturally present in grapes to drive the second fermentation without adding sucrose. The producer says it is used across the Champagne range. That is the house-wide technical claim; a Chardonnay-dominant composition is not.
Different wine constructions
Grande Vallée blends villages, Chemin du Bois names a Mareuil-sur-Aÿ parcel, and Solera connects successive harvests dating back to 1997. The winery describes oak barrels and larger wood vessels for base wines, with ceramic and concrete trials. Each bottling makes a different decision about parcel, blend and time.
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Questions
Frequently asked
Who founded Champagne R. Pouillon & Fils?
Roger Pouillon founded the family estate in Mareuil-sur-Aÿ in 1947; his grandson Fabrice now leads it.
What is the Méthode Fabrice Pouillon?
It uses sugar naturally present in grapes for the second fermentation, without added sucrose; the producer says it applies to all its Champagnes.
Can I visit R. Pouillon & Fils?
The estate receives visitors by appointment at 17 rue d'Aÿ in Mareuil-sur-Aÿ; contact it directly to arrange a visit.
The field
How it compares
| Place | Notes | Awards |
|---|---|---|
| Château Cheval Blanc | Saint-Émilion | · |
| Château La Fleur-Pétrus | Pomerol | · |
| Château Pichon-Longueville-Comtesse-de-Lalande | Pauillac | · |
| Domaine du Clos de Tart | Morey-Saint-Denis | · |
| Klein Constantia | Cape Town | World's 50 Best |
| Valdicava | Montalcino | · |
In residence
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