COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Pinot Noir, Chardonnay, Pinot Meunier
PRODUCER
Champagne Ployez-Jacquemart
REGION
Champagne
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Marie Weiss is the highly regarded second label of Champagne Ployez-Jacquemart, an elite, family-run house established in 1930 by Marcel Ployez and Yvonne Jacquemart in the Premier Cru village of Ludes. Today, third-generation winemaker Laurence Ployez leads the estate with a commitment to 'haute couture' winemaking. Sourced from premier slopes in the Montagne de Reims and Côte des Blancs, this artisanal Champagne represents exceptional value and craftsmanship from one of the region's respected boutique producers. While the house's flagship cuvées are designed for long-term cellaring, Marie Weiss was envisioned as an accessible, 'drink-now' counterpoint, offering wine lovers the pristine quality and structural precision of Ployez-Jacquemart without requiring years of bottle age.
ALCOHOL
12.0%
AVG. PRICE
€40
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
8-10°C
INTERESTING FACTS
Fact 01
Marie Weiss is aged 'sur pointe' (neck-down) rather than on its side to limit heavy yeast contact while preserving freshness.
Fact 02
The winery uses only the first-press juice, known as 'la cuvée', discarding coarser subsequent pressings.
Fact 03
Malolactic fermentation is strictly blocked to maintain the wine's signature vibrant, electric acidity.
FOOD PAIRING
Read more
WINE MAKING PROCESS
Crafted with meticulous care, Marie Weiss utilizes only the first-press juice (la cuvée) to ensure maximum purity and finesse. The grape must undergoes a double settling process (débourbage) before fermenting in temperature-controlled stainless steel vats. Malolactic fermentation is strictly blocked to preserve the grapes' natural, vibrant acidity and long-term freshness. Following secondary fermentation, the bottles are aged for 2.5 to 3 years in deep, cold chalk cellars. Uniquely, they are matured 'sur pointe' (neck-down) to limit excessive yeast contact while retaining anti-oxidative benefits. The wine is finished with a low dosage of approximately 6 grams per liter.
