Boll & Cie: OUR HERITAGE MAISON FONDÉE EN 1853
The founder of the house, Antoine Boll, was born in Alsace and moved to the Champagne region in the middle of the 19th century.
The beginning
A VISIONARY ENTREPRENEUR
Established in 1853, the house focused from the very beginning on creating high-quality sparkling wines, sold within Europe and the USA and supplied to major wine merchants such as Harrods in London.
Boll & Cie found its way onto the tables of grand hotels and prestigious restaurants, and established itself from the start as one of the truly elegant leading Champagne brands.
1853 – 1897
THE FIRST CENTURY
FOUNDATION
of Boll & Cie
Antoine Boll founds the house of Boll & Cie in Mareuil-sur-Ay.
CRÈME DE BOUZY
Boll & Cie à Épernay
In the language of Champagne, a crème was the finest selection of a harvest: the crème de la crème. Crème de Bouzy named the richest, highest-quality wine from Bouzy, the Grand Cru village renowned for its Pinot Noir.
Not a sweet liqueur, but a prestige blend of the finest juices from the best years.
SAN FRANCISCO, NEW YORK CITY
Distribution
Boll & Cie is one of the few champagne brands distributed in San Francisco and New York in the 19th century, a witness to the entrepreneurial spirit of its founder.
Location Boll & Cie New York 1876 ↗
SYNDICAT DU COMMERCE
des vins de Champagne
The house moves its headquarters to the city of Reims and becomes a member of the Syndicat du Commerce des Vins de Champagne, which later becomes the Union des Maisons de Champagne.
18th century champagne houses ↗
NEW WORLD
New York City
The wines of Boll & Cie are much appreciated in the New World, as witnessed by a menu from Delmonico's restaurant in New York City.
HARRODS LONDON
Boll & Cie at Harrods
Advertised in the London Times, and supplier to Harrods in London, offering our Boll & Cie 1884 and 1892 Vintages.
A century of slumber
A NEW CHAPTER
Following the death of its founder at the turn of the 20th century, the once-celebrated house slumbered for more than a hundred years, known only to a small circle of experts. Around 20 years ago, new life was breathed into the storied Maison. Since then, its champagnes have been found above all in leading international fine dining, including starred restaurants in Japan, South Korea, Australia and Taiwan, and in First and Business Class on leading international luxury airlines. Recently, they have also become available beyond these tables.
BOLL & CIE REVIVED
Revived at the beginning of the 21st century, the house now sparkles more than ever.
The house once again pursues its quest to produce the most excellent champagnes and to bring these exceptional wines to connoisseurs worldwide, albeit in limited amounts.
Produced in small quantities, the champagnes are crafted from the house's own grapes, grown in its vineyards at Oger and Le Mesnil-sur-Oger on the Côte des Blancs, at Vindey in the Coteaux Sézannais, and in Montgueux. They are guided by cellar master Antoine G.
