Louise Brison


Cuvée Tendresse 2012 is an elegant and complex champagne. Louise Brison only produces vintage wines that are only offered for tasting after at least 6 years of aging in the house's cellars. Vinified and aged in wood for about 9 months on the lees. Vinified and aged in wood for about 9 months on the lees. The year 2012 is a solar year, giving expressive and generous wines. It is a vintage without dosage, in order to let the wine express itself completely.

THE VINTAGES OF Champagne Louise Brison

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The experts' opinion

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 Louise Brison note Pépite Champagne

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

To the eye, this cuvée presents fine and refined bubbles, as well as a beautiful brilliant color.

At first nose, it is a champagne that reveals subtle notes of rose, white flowers and violet, followed by a touch of vanilla.

In the mouth, this champagne starts with a fresh and delicate attack, then in the middle of the mouth we discover a balanced and complex wine, with a beautiful structure. We find the floral notes discovered in the nose, accompanied by a fruity touch, and supported by a beautiful freshness.

The Composition

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Cépages-Champagne 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 with salty fish or seafood snacks.

Assiette plat Champagne


Pair this champagne with a fine seafood entrée, such as oysters or white meat.

From the same Creator

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