Champagne Louise Brison Impertinente Pink

Louise Brison
Impertinente Rosé (EN)


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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Expert opinion

Discover the note





Champagne Note 90

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.


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

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

Faithful to the nose, its crispness and structure are appreciated on the palate: a Rosé Gourmand.


Discover the DNA of this wine

Terroir grape varieties Louise Brison


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

The Aube terroir is unique. It is created by a particular climate, strongly influenced by the Langres plateau, and a soil composed of clay-limestone parent rock.

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

Champagne Louise Brison

About this house

Louise Brisonis first and foremost a family story, with 4 generations of know-how and expertise. In 1900, Louise Brison resisted with a few ares of vines at a time when vine-growing was not so lucrative... Thanks to his tenacity, the generations succeeded one another and the estate took a new direction in 1991, with Francis Brulez starting to produce vintage champagnes aged in oak barrels. Delphine BRULEZ, an agricultural engineer and oenologist, is very attached to this land, and is now continuing the estate's natural evolution towards organic viticulture.

L'Accord Parfait

Between Champagne and its dish

Champagne Aperitif Plate


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

Champagne dinner plate


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

Champagne cheese plate


For the end of the meal, opt for a red fruit-based dessert such as a red fruit vacherin with Semillon jelly and lemon sorbet.

From the same house

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