The Terroir of Aube is unique. It was created from a special climate with a strong influence from the plateau of Langres (dry and cold), a soil from Kimmeridgien ( geologic stage dating from late Jurassic) made up of a calcareous clay bedrock which we call lime marl. It has very compact layers of limestone and clay marl containing abundant fossils of marine organisms in the […]
The budding is an important phase of the biological cycle of the vine and an important time for winegrowers ! Timeline From the first half of November to February the vineyard is in dormancy (rest). From March to the second half of November, it is the biological cycle with different phases, from the budding to the […]
Since five months the vintage 2019 is ageing on the lees in oak barrels… After the alcoholic fermentation, it is an important step during the vinification of our wines of Champagne. It allows the wine to reach its full potential and complexity. It is the time for us to taste their aromatic evolution… The tasting […]
1- The Lees The lees are composed by dead yeasts, that settle a deposit at the bottom of the container after the alcoholic fermentation. The lees are very important because it present a natural antioxydant capacity, that allows, at the same time, to protect the wine during the ageing and to improve its capability age […]
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 !