Fleur de L'Europe

Fleur de L'Europe

Champagne Fleury: Fleur de L'Europe, the first biodynamic cuvée of Champagne. The Europe of the 12 wakes up in 1992 and gives name to this opening. The assembly of Chardonnay, air, floral, brings a particular elegance to this Champagne with dominant Pinot noir. The absence of dosage offers a beautiful sapidity.


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Expert opinion

Discover the note





The Structure

Discover the structure of this Champagne


Harmonious balance between the various components of acidity.


Supple, easy-drinking champagne, the acidity doesn't clash with the palate.


Generous champagne with great intensity.

Long on the palate

Champagne aromas linger on the palate.


Champagne non dosé, expressive and extremely fine!

Brilliant gold color, honey and acacia nose. Full, generous palate, remarkably expressive and fresh. A chiselled wine with great tension and a hint of salinity.


Discover the DNA of this wine

Grape varieties-Champagne


Côte des Bars - Courteron
Clay-limestone soil

The subsoils are essentially composed of marly limestone or clay-limestone, excellent vineyard soils with naturally draining slopes.

About this house

Since 1895, the Fleury estate has been based in Courteron, in the heart of southern Champagne, in the Côte des Bar, on the clay-limestone slopes formed in the Kimmeridgian period by the first tributaries of the Seine. The Seine rises 70 km upstream, near Saint-Seine-l'Abbaye. The adventure of biodynamic viticulture gives meaning to the family's passion for winemaking, respecting the natural and living heritage of its terroir, from which it is constantly learning, in all humility, to perceive the balance and pass on the mysteries

L'Accord Parfait

Between Champagne and its dish

Champagne Aperitif Plate

Fish dishes

This champagne is the perfect accompaniment to fish dishes such as barbecued sea bream with parmesan and broccoli risotto

Champagne dinner plate

Meat dishes

Pair this champagne with a red meat dish, such as a vol-au-vent with sweetbreads.

Chef's word

Chef Philippe Vazart serves it with Escalope de Foie Gras de Canard Poêlée aux Asperges de Val de Vesle.

It is also paired with Suprême de Turbo Grillé, and its small Ratatouille and Feta cheese.

A soft cheese such as Brie au Truffes is perfect.

From the same house

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