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Order Leclerc Briant champagnes at the best price
Here is the famous Champagne house Leclerc Briant, a superb Champagne property. Find all the best references of this prestigious domain on Comptoir des Millésimes. This is one of our partner estates, which means that their wines are sent directly to our cellar after being bottled in their estate. The winemakers reserve an allocation of their cases of wine for us each year. So don't hesitate to create an email alert (in the section my Alerts) on the Champagne Leclerc Briant house in order to be informed first of the latest arrivals.
Presentation of the House of Leclerc Briant
Leclerc Briant is a newly reborn champagne house with a unique approach, including very alternative maturation and ageing of one of its cuvées in the sea. One of the specificities of the house is that the ageing is quite long before bottling," explains Bettinger. Most houses bottle in February or March, whereas we bottle in July. The still wine is left on the lees for about 10 months. This gives the wine more complexity,' he says. 'We let them go through a full malolactic fermentation. The long ageing also means we don't need to filter or fining. This results in greater density in the wine, and finer bubbles, which is what we are looking for. The blending is done at the end of June/beginning of July.
They bought new barrels, but fermented some of the size in them and then sold the size, before using them. No reserve wine is used at Leclerc-Briant, with the exception of their Divine Solera cuvée; everything comes from a single vintage, although the wines are not always labelled as such. According to Bettinger, keeping these wines in the NV category allows them to be part of a larger and more lucrative set of champagnes (the classic NV Brut category, for example). Another special feature of Leclerc Briant is innovation, says Bettinger. We are always trying new ways. Hervé Jestin is like that: he has been making wine in Champagne for almost 35 years, but he is always looking, always questioning. We tried clay eggs in 2015 for the first time. We've also been experimenting with bottle ageing. We are now putting several thousand bottles in the ocean for over a year at a depth of 60m. We are now on the second vintage of this cuvée, called Abyss.'' The gold-lined barrel: They also have a gold-lined barrel. It is the same size as the oak barrels.
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