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Leclerc Briant Champagne

Champagne Leclerc Briant was founded in 1872 in the village of Cumieres and was then moved to Epernay in the mid 20th Century. Around this time, the house was also beginning to practise the organic and biodynamic viticulture that they are well-known for today. They earned their certification for this in the 1980s and not only do they use their biodynamic techniques in the vineyards, but they also use them in the winery where their renovated facilities allow them to focus on their completely uncompromised quality. 

Leclerc Briant Champagnes experience the House's key principles such as long ageing in their chalk cellars, very low dosage addition and ageing environment experiments such as underwater!

Leclerc Briant Champagne

INTO THE ABYSS

Cuvée Abyss has spent months ageing under the Atlantic Ocean as part of Leclerc Briant's experimental curiosity. This zero dosage champagne certainly does not hide the characteristics of its environment as the aromas and flavours truly carry the distinct air of the sea.

"A specificity of Leclerc Briant is innovation...we always try new ways...we now put several thousand bottles in the ocean for over a year at 60m deep" - Pierre Bettinger, Commercial Director of Leclerc Briant

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