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Louise Brison Tendresse (EN)
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
€39.95
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Expert opinion
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The Structure
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Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
To the eye, this cuvée has fine, refined bubbles and a brilliant color.
On the nose, this champagne reveals subtle notes of rose, white flowers and violet, followed by a hint of vanilla.
On the palate, this champagne begins with a fresh, delicate attack, then mid-palate reveals a balanced, complex wine with good structure. The floral notes discovered on the nose are matched by a fruity touch, supported by a lovely freshness.
Composition
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Terroirs
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 Côte des Bar champagne, don't look for chalk... there isn't any! This terroir is more like Chablis than Reims.
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
Aperitifs
This champagne is the perfect accompaniment to aperitifs and savoury snacks based on fish or seafood.
Inputs
Pair this champagne with a seafood starter, such as oysters or white meat.
From the same House
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