Leclerc Briant : Extra Brut Rosé

The purity and aromatic richness of an Extra Brut Rosé Champagne

The estate

Located in the heart of the village of Epernay, the Champagne Leclerc Briant House boasts a history whose origins date back to the 19th century.

Following the passing of Pascal Leclerc, the fifth generation to head the family house, the estate was acquired in 2012 by Mark Nunnelly and Denise Dupré. This passionate couple from the United States has the ambition to make this house a flagship among the great producers in Champagne.

The vineyard

After this acquisition, significant vineyard restructuring was undertaken under the supervision of Frédéric Zeimett, a native of Champagne who trained at estates such as Chapoutier and Pommery.

The Champagne Leclerc Briant House now oversees a terroir of 14 hectares composed of Grands Crus (Mailly, Le Mesnil-sur-Oger) and Premiers Crus (Hautvillers, Cumières, Bisseuil, Trépail, Rilly la Montagne, Villers-Allerand). Six hectares are planted with pinot noir and pinot meunier, while eight hectares are dedicated to chardonnay.

The house is recognized as a pioneer in Champagne, having adopted an environmentally friendly philosophy as early as the 1950s. The entire vineyard is now certified organic and biodynamic.

The wine

This Extra Brut Rosé from Leclerc Briant is crafted from the 2018 harvest. Disgorged from August 2021, its dosage is 3.5 g/liter.

Blend

Chardonnay (93%)
Pinot noir (7%) vinified as a red wine

Characteristics and tasting tips for Leclerc Briant Extra Brut Rosé

Tasting

Appearance
Radiant, the appearance displays a beautiful raspberry and orange-pink hue, adorned with pale pink highlights.

Nose
The nose combines floral (rose, peony, poppy) and fruity (strawberry, redcurrant, sloe) fragrances.

Palate
Ample and generous, the palate charms with its delicate acidity and intense fruit expression.

Food and wine pairings

Perfect as an aperitif, this Extra Brut Rosé from Leclerc Briant pairs beautifully with tuna tataki or cheeses.

Serving

For optimal tasting, serve between 10 and 12°C.