Leclerc Briant

Lucien Leclerc is the founder of the maison, still in 1872, but it will be his nephew Bertrand , in the mid-1950s who blindly believes in the Champagne project and, above all, among the first to set up parcel vinification, that is, creating individual labels of champagne with grapes specifically coming from individual parcels, this to enhance the individual areas and/or vineyards. Previously, the grapes were harvested from various areas, combined and then vinified together. In 1955 the current Maison was founded in Eperney , in one of the most suitable areas of the entire region.

The company has carried forward the values of biodynamic agriculture since the beginning, becoming one of the first in Champagne to receive the dedicated certification, ( Demeter ) in the 1980s, of the authentic precursors. Absolutely manual agricultural practices, observation of the phases of the moon and use of natural fertilizers produced at home; all this contributes to the conservation of biodiversity and tends to improve the soil and produce healthy plants; any intervention with synthetic chemistry, in the vineyard and in the cellar, is banned. The production of Champagne therefore takes place in total harmony with nature, "listening" to the vineyard and supporting it in its life cycle: only in this way can the product that best responds to the reference terroir be obtained. In 2012 a handover took place: the American couple made up of Mark Nunelly and Denise Dupré, true lovers of Champagne, purchased the cellar and delegated its management to Frederic Zeimett , a professional with a lot of experience in Moet who has never severed ties with the old management, continuing to choose single-vineyard winemaking. Leclerc champagnes are fine and very pure, with a strong personality and very particular distinctive notes, among which we mention the Abyss Millésime Brut Zéro label which undergoes refinement deposited on the seabed of Stiff Bay, in Britain; here, the conditions of the marine environment allow a truly unique natural refinement.