65 of Pinot Noir, 35 of Chardonnay. twenty-one21 crus: mostly Aÿ and Verzenay for Pinot Noir, Le Mesnil-sur-Oger and Oiry for the Chardonnay. Exclusive use of the first press cuvée.). Fermentation only in oak barrels. At Bollinger, only high-quality vintages are used to make vintage champagnes: the extraordinary harvest of 2012 allowed Bollinger elaborate expressive wines that combine body, freshness and complexity. Maturation: with a cork stopper, during a period of maturation in the cellar more than two times higher than the standards of the Denomination.