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The men
The high standards of cultivation in our vineyards and the patience necessary in the wine's ageing process would be nothing without men. At Leclerc Briant's our team is both highly cohesive and professional, tending the vines and wines so as to guarantee wines that are balanced, rich, fruity, powerful and of constant quality.
Harvest |
Harvest
Then
reaping the grapes. The village of Cumières, Premier Cru
area, enjoys a micro climate which favours the early ripening
of the grapes. As a matter of fact, the grape picking in Champagne
generally starts in Cumières with the black-skinned grapes
of Pinot Noir and Pinot Meunier.
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Grape pressing
Once the grapes are picked, they are carried into our premises and pressed at once. Out of 160 kilos of grapes is ordinarily extracted 100 litres of juice. Leclerc Briant retains only the first pressure juice, called " la cuvée ", whereby the highest quality of wine is achieved.
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Drawing
off
Soutirage
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Blending " L'assemblage "
Following
the alcoholic fermentation, wines coming from various types varietals
and from different villages are carefully tasted for the blending
which will result in the " cuvées Maison ". Leclerc Briant is unique
in offering three " cuvées " issued each from a specific plot
of land in the Cumières Premier Cru area.
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The traditional " Hand Turning "
The maturing wine bottle lays almost horizontally, on riddling racks. The " remueur " gives it a gentle twist of an eighth of a circle every day, in order to let the sediment slide down onto the cap.
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Inspection of 'hand turning'
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The cellars
 106 steps down to the maturing cellars |
When you've gone down 106 steps to our deep cellars dug in solid chalk 30 metres underground, you'll realize the word 'rest' applied to the wine takes its full meaning.
Our cellars and winery cover 2.5 hectares and over 1 km of galleries sheltering in excess of 1 million bottles. The temperature never varies and is ideal for keeping and ageing wines.
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