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 […]

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 […]

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 […]

Extra-Brut, Brut, Doux …If the champagne appears under so many different qualities, it is thanks to the “dosage”. Explanations …. Before the final corking of the bottle, during the disgorgment, we try to find the perfect balance by adding a liquor. Made of wine and sugar, the quality of this liquor will determine the nature […]

It should already have happened to you to see somebody moving its glass of wine while tasting. Far from a question of style, it is a small gesture very important for the tasting …   What is it for? This technique simply allows the wine to open and to release its aromas. With the contact […]

Tasting session of our champagne Brut vintage 2009 served in a decanter with Dorothée from La Clef des Vins – Paris. Find out the effects of a decanter on our champagne. (FR) For more information on benefits of the decanter, Louise’s eye explaining you everything about it in our previous article “Serve Champagne otherwise”.     […]

To serve champagne otherwise Have you already thought to « carafer » your champagne? Although more esthetic than a bottle on a table, the reason is quite different! Carafer, it is simply to aerate a wine to soften it and release its aromas. Indeed, certain wines need a contact with the oxygen to be completely engaged. Be […]