10€ discount with the code "BIENVENUE" (for a purchase of 50€ or more)
Le Millésime 2015 est une cuvée extra brut qui offre à la fois beaucoup de fraîcheur, mais aussi une certaine complexité sur le palais. La maison Louise Brison élabore uniquement des cuvées millésimées qu’elle ne propose à la dégustation qu’après un vieillissement d’au moins 6 ans dans les caves de la maison. Vinifiée et élevée sous bois pendant environ 9 mois sur lies.
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, its fine bubbles escape with elegance, its brilliant robe reveals a golden color.
The nose is open to fresh fruit aromas such as grapefruit, pear etc. Freshness and elegance are mixed with delight.
Faithful to the nose, the mouth is punctuated with lemony touches, then it evolves on toasted notes: beautiful complexity and good length.
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 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.