10€ discount with the code "BIENVENUE" (for a purchase of 80€ or more)
Fleury
Blanc de Noirs (EN)
Champagne Fleury :Blanc de Noirs, (Biodynamic) 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 vats, a method otherwise known as Soléra. This is followed by an ageing on laths of 4 years.
€42.00
Tax included
Expert opinion
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Presentation
Taste
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Quality/Price
The Structure
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Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
Pure Pinot Noir, straw-gold hue, expressive, elegant nose, delicate white peach and iris fruit. Fresh attack, good structure and persistent fruitiness.
Composition
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Terroirs
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
The Fleury estate has been 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 source of the Seine is 70 km upstream, near Saint-Seine-l'Abbaye.
The adventure of biodynamic viticulture gives meaning to the family's passion for the profession of Champagne winemaker, who respects the natural and living heritage of his terroir, constantly learning, in all humility, to perceive its balance and pass on its mysteries.
L'Accord Parfait
Between Champagne and its dish
Inputs
This champagne is the perfect accompaniment to a shellfish starter such as a scallop tartlet.
Dishes
This champagne generally goes well with light meat dishes such as guinea fowl supreme with morel mushrooms or duck breast.
Desserts
For dessert, opt for something light and fruity like a chestnut and fig rice pudding.
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
On sale on this site
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