Champagne Louise Brison Impertinente Pink  Impertinente Rosé Champagne Louise Brison

Louise Brison

Impertinente Rosé


Champagne Louise Brison, a rosé of maceration with an assertive style made only from Pinot Noir. The grapes come from the house's plots of land located mainly on the terroir of Noé-Les-Mallets, in the Côte des Bars. This cuvée is vinified and aged on the lees in oak barrels for 9 months to develop its aromatic complexity. Malolactic fermentation is not carried out.

THE VINTAGES OF Champagne Louise Brison

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Quantity Unit price You Save
6 €34.25 €4.19
12 €33.90 €12.58
18 €33.55 €25.16
24 €33.20 €41.94
30 €32.85 €62.91
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The experts' opinion

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Champagne Note 90

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

To the eye, this rosé presents fine, regular and sustained bubbles that form a persistent cordon. It has a beautiful, intense and brilliant pink color.

The nose is expressive and open with notes of redcurrant, pineapple and morello cherry. It evolves on lightly woody notes and on aromas of candied strawberries. Very beautiful aromatic expression.

True to the nose, its crispness and structure are appreciated in the mouth: a Gourmet Rosé.

The Composition

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Cépages terroir Louise Brison


Côte des Bar,Noé-Les-Mallets
Clay-limestone soil

The terroir of the Aube is unique. It is created by a particular climate with a strong influence of the plateau of Langres, a soil composed of a clay-limestone mother rock.

In the Côte des Bar, don't look for chalk... there isn't any! This terroir is more similar to the terroir of Chablis than to that of Reims.

Champagne Louise Brison

About this house

Louise Brisonit is above all a family history, a know-how and a knowledge of how to be over 4 generations. In 1900, Louise Brison resisted with a few ares of vineyard at a time when the culture of this one was not so lucrative... Thanks to its tenacity, the generations succeeded one another and the domain took a new direction in 1991, with Francis Brulez who started the elaboration of vintage champagnes raised in oak barrels. Very attached to this land, it is Delphine BRULEZ, agricultural engineer and oenologist, who perpetuates it today with a natural evolution towards organic viticulture.

The Perfect Agreement

Between the Champagne and its dish

Assiette Apéritif Champagne


This champagne is the perfect accompaniment to your aperitifs to open the discussion on gourmet notes.

Assiette plat Champagne


Pair this champagne with white meat dishes or just grilled fish such as cod in a crust with flaked almonds.

Assiette Fromages Champagne


For the end of the meal, choose a dessert based on red fruits such as a red fruit vacherin, Semillon jelly and lemon sorbet.

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