The Champagne “L’Ascendant” is a Brut Nature from Verzy Grand Cru, born from a cuvée that includes several years of L’Atavique reserve according to the Solera method, then aged on the lees in bottle for at least 40 months. It expresses itself with richness in scents of almonds, aromatic herbs, brioche and in a fresh, vibrant and mineral flavour.
- CHAMPAGNE BRUT NATURE GRAND CRU 'L'ASCENDANT' MOUZON LEROUX DESCRIPTION
- The Champagne Extra Brut Grand Cru € “The Ascendant” by Mouzon Leroux is a cuvée of Pinot Noir and Chardonnay born in the prestigious territory of the Grand Cru of Verzy. The use of reserve wines from the “Atavique” label, aged with the Solera method, makes the Champagne particularly complex and mature, with rich and intense aromas. The long aging on the lees helps to accentuate the evolutionary notes of the wine, giving an aromatic facet that expresses aromas of dried fruit, pastry and ripe fruit, supported by a sip of pleasant freshness.
- “L’Ascendant” is an Extra Brut Grand Cru Champagne made by a small family
- run Maison, which produces great Champagnes. Since 1776, the Mouzon Leroux family has been cultivating vineyards in Champagne and today manages just over 7 hectares divided into around fifty small plots, cultivated mainly with Chardonnay and Pinot Noir, but also with other vines authorised in Champagne: Arbanne, Petit Meslier, Pinot Gris, Pinot Blanc and Meunier. The Grand Cru of Verzy is located in a privileged border position, between the eastern part dominated by Chardonnay and the western part by Pinot Noir. This particular microclimatic condition allows for the production of grapes from the two main vines of absolute excellence. quality, essential for creating great Champagnes. The vineyards are managed using biodynamic methods with the aim of being able to express the true face of the terroir in a genuine and authentic way.
- The Extra Brut Grand Cru “L’Ascendant” by Mouzon Leroux is one Intense Champagne, which well expresses the charm of Verzy wines. Fermentation takes place in oak barrels with indigenous yeasts and the vins clairs rest for 6 months, also carrying out malolactic fermentation before the final assembly with the reserve wines, stored in the caves of the Maison with the Solera Method. The refermentation in the bottle takes place according to the Champenoise method with a rest sur lattes of at least 40 months before the dgorgement. The Champagne appears in the glass as a light yellow color, with a fine and continuous perlage. The aromas recall ripe yellow fruit, citrus peel, toasted dried fruit, pastry, vanilla and soft spices. The sip is broad, rich and dense with aromas, with a harmonious development and a valuable contribution of freshness and minerality.
- Colour
- Intense straw yellow with a fine perlage
- Scent
- Rich and intense, with notes of yellow fruits, toasted almonds, aromatic herbs, vanilla and brioche
- Taste
- Juicy, intense, very fresh and mineral, taut and salty
