Blanc de Noirs

    Champagne Fleury

    Blanc de Noirs

    Champagne Fleury :Blanc de Noirs, (Biodynamie) created in 1955 by Robert Fleury, the tradition cuvée changes its name in 2010 to become the "Blanc de Noirs Brut". Each new vintage is added to the previous one in the heart of a perpetual reserve in tuns, a method otherwise known as Soléra. This is followed by an ageing on laths of 4 years.


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    The experts' opinion

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    Champagne Note 90

    The Structure

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    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

    Pure Pinot Noir, golden straw color, expressive and elegant nose, delicate fruit on white peach and iris. Fresh attack, beautiful structure and persistent fruitiness.

    The Composition

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    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 Fleury estate 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


    This champagne is a perfect accompaniment to a shellfish starter such as a scallop tartlet.

    Assiette plat Champagne


    This champagne generally goes well with light meat dishes such as guinea fowl supreme with morels or duck breast.

    Assiette Fromages Champagne


    For dessert, choose a light and fruity dessert like a chestnut and fig rice pudding.

    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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