While our wines from the Harvest 2019 have begun their ageing in barrels, it is time to prepare our lugage in order to present the new vintages of Louise Brison. First step: the United States of America, and more precisely: California. I always feel good when I have the Opportunity to present our champagnes in […]
Champagne Louise Brison millésime 2012 in Kroatia, Pula by Chiara Durand.
The harvest took place at the beginning of september with a good weather ! At the time of writing, the alcoholic fermentation are over. You can listen it in the oak barrels ! The wines of champagne will stay in oak barrels during 9 months. We will inform you of their aromatic evolution…
It is an essential information to the customer, it indicates the time of the aging of wines of champagne on laths. That means, the time between the bottling (to make the prise de mousse champenoise) and the beverage. It is an indication that we can find mentioned (sometime) on the back-label. Otherwise, It could be […]
At the beginning of summer, we have a lot of work in the vineyard, we left it to work in the cellar… … Where we proceed to a key and delicate step in the making process of the champagne (and the last before selling) The Disgorgment Disgorgement is the process that ejects the sediment, presents […]
Delphine Brulez, incarnation millésimée de Louise Brison ou des racines dans la terre et la passion pour héritage !
The importance of glass lies in its ability to enhance the wine… The glass is one of our greatest ally for tasting. Its form, its size, its material, its price… The possible choices are multiple… Which one to choose? Here are some tips that may help you… A good wine glass, what is it ? It […]
Louise Brison in Zurich for the event ” Matter of Taste 2018″ of Robert Parker-Wine Advocate in Switzerland to present our champagne vintage 2006, 2005, 2002 and 2000. February 2018 and a second time in february 2019.
For Champagne as for wines, the temperature of tasting is very important… The same wine will be apprecaited differently if it is served iced or cold ! Champagne must be served fresh but not iced, between 8°C and 12°C. Vintage champagne can be tasted at a slightly higher temperature, particulary for old vintage champagne like […]
Keeping wines is an art ! If the conditions of ageing are optimal, your wine will be abble to reach its apogee ! We have not got necessarily the ideal cellar, that’s why we decided to tell you more about it. The Temperature Temperature is critical for a good proper conservation of the wine. Ideally situated […]