Medium plus aromatics of brioche, lemon curd, fennel or anise, light hay notes with lees, oatmeal and concentrated cider. The palate is dry with a soft bead, with baked lemon pastry and green apple. Some gooseberry notes with pinpoint bubbles on the finish. 

Founded in 1872 Leclerc Briant was an early adopter of organic and biodynamic practices (certified Demeter in 1980) and was one of the frist to bottle a single vineyard champange in the 1970's. The wine naturally goes through malolactice fermentation with minimum sulfur. The wine spends at least 9 months in stainless steel before 20% of thw wine is transfered to oak barrels to rest for two years. This is bottled unfined and unfiltered. 

Brunch Foods, Cheese, Fish (white), Fondue, Just for Cocktailing, Perfect Aperitif , Shellfish, Tapas