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Champagne Louise BrisonTendresse
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 experts' opinion
Discover the note
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.
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.
Discover the DNA of this wine
Côte des Bar,Noé-Les-Mallets
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.
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
Between the Champagne and its dish
This champagne is the perfect accompaniment to your aperitifs with salty fish or seafood.
Pair this champagne with a fine seafood entrée, such as oysters or white meat.
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