Champagne Louise Brison Impertinente Rosé Impertinente Rosé Champagne Louise Brison

    Champagne Louise Brison

    Impertinente Rosé

    0,75L

    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

    €29.13
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    Champagne Note 90

    The Structure

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    Freshness

    Harmonious balance that exists between the different components of acidity.

    Roundness

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

    Power

    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

    Terroirs

    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, do not look for chalk... there is none! This terroir is more similar to the terroir of Chablis than to that of Reims.

    Champagne Louise Brison

    About this house

    Louise Brison is first and foremost a family history, a know-how and a knowledge of how to be over 4 generations. In 1900, Louise Brison resisted with a few acres of vines at a time when the culture of this one was not so lucrative... Thanks to her tenacity, the generations could follow 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

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    Assiette Apéritif Champagne

    Aperitif

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

    Assiette plat Champagne

    Dishes

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

    Assiette Fromages Champagne

    Dessert

    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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