Duval-Leroy : Brut Réserve

Characteristics and tasting advice for Duval-Leroy Brut Réserve

Tasting

Appearance

The wine displays a pale gold hue with silvery highlights, enlivened by a delicate effervescence of fine bubbles.

Nose

The bouquet is delicate and floral, enhanced by notes of toasted almonds that bring a fine aromatic complexity.

Palate

On the palate, this champagne charms with its perfect balance of finesse and power. It reveals aromas of citrus and white fruits such as apple and pear, accompanied by a subtly integrated vinosity that extends the tasting experience.

Food and wine pairings

Ideal as an apéritif, this champagne also pairs elegantly with white meats, seafood such as oysters and scallops, as well as shrimp and salmon carpaccio. It also harmonizes beautifully with cheeses such as Brie or Comté.

Serving and cellaring

This Brut Réserve is best enjoyed at a temperature between 8 and 10°C to fully reveal its flavor qualities.

A Côte des Blancs champagne combining elegance and character

The estate

Founded in 1859 in Vertus by Armand Edouard Leroy and Jules Duval, the Duval-Leroy House stands as a historic benchmark of the Côte des Blancs in Champagne. An independent family business for six generations, it farms 200 hectares of vineyards predominantly planted with chardonnay, a significant share of which is classified as grands crus and premiers crus. Led by Carol Duval-Leroy since 1991, alongside her three sons Louis, Julien and Charles, the House continues an eco-responsible and innovative approach.

The vineyard

The grapes come from parcels located on the Côte des Blancs in Champagne, a terroir renowned for the quality of its wines. The House practices precise winemaking with separation by origin, allowing the typicity of each parcel to be expressed at its best.

Winemaking and aging

This Brut Réserve benefits from meticulous vinification with malolactic fermentation carried out using Saccharomyces cerevisiae yeasts. Clarification is done naturally, without the use of fining agents of animal or plant origin. This Brut champagne then rests on lees for 30 to 36 months, allowing its structure and aromas to develop. Its dosage is 8 g/L, and it is produced with a minimum of 40% reserve wine.

Grape varieties

Pinot noir (60%)
Meunier (30%)
Chardonnay (10%)