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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The experts' opinion

Discover the note





The Structure

Discover the structure of this Champagne


Harmonious balance that exists between the different components of acidity.


Soft Champagne easy to drink, the acidity does not hurt the mouth.


Generous champagne, with a great intensity.

Length in mouth

The aromas of Champagne persist in the mouth.

The Tasting

Champagne not dosed, expressive and of an extreme smoothness!

Brilliant golden color, nose of honey and acacia. Ample and generous mouth, remarkably expressive and fresh. A chiseled wine, with a great tension and a touch of salinity.

The Composition

Discover the DNA of this wine



Côte des Bars - Courteron
Clay-limestone soil

The sub-soils are essentially made up of marly limestone or clay-limestone, excellent vineyard land, with naturally draining slopes.

About this house

The domain Fleury is anchored since 1895 in Courteron, in the heart of southern Champagne, in the Côte des Bar, on the clay-limestone hillsides formed in the Kimmeridgian period by the first tributaries of the Seine. The Seine river has its source 70 km upstream, towards Saint-Seine-l'Abbaye.

The adventure of biodynamic viticulture gives meaning to the family's passion for the profession of winegrower, respectful of the natural and living heritage of his terroir, of which he learns unceasingly, in all humility, to perceive the balance and to transmit the mysteries.

The Perfect Agreement

Between the Champagne and its dish

Assiette Apéritif Champagne

Fish dishes

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

Assiette plat Champagne

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 an Escalope de Foie Gras de Canard Poêlée aux Asperges de Val de Vesle.

It is also associated with Grilled Supreme of Turbo, and its small Ratatouille and Feta.

A soft cheese such as Brie with Truffles will be perfect.

From the same Creator

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