The Drinks Group: Émile Leclère Champagne

Building Brands



		Émile Leclère Brut Réserve This champagne is aged at least 3 years in the cellars, depending on the years. It is made from 80% Pinot Meunier and 20% Chardonnay. It is a full-bodied and aromatic wine, with a surprising flavour of ripe fruits and is listed in the ‘guide Hachette des Vins 2005’. It has all the qualities to be enjoyed for an aperitif or during a meal.



The Vat Room Since the year 2000, the vat-room has been renovated in order to facilitate winemaking but also to improve the quality of the wines. The essential step in the vat-room is the blending. It is carried out by the ‘cellar-master’ only; this phase is the most important to preserve all the same qualities of the wine year after year.

	The Cellar This is where the bottles are stored. Laid in stacks or in riddling racks, they take their time to mature. They are kept between 2 and 5 years (depending on the quality required). in a dark, damp cellar with a temperature around 12°C.


						Champagne Émile Leclère The prestigious Émile Leclère champagne company is located in the heart of the Marne valley close to Epernay, the capital of champagne. The champagne Émile Leclère has evolved over 4 generations, transmitting and improving passion and know-how. Their vineyards are nearby covering 32 acres, spread over 3 areas, (East and West of the Marne river, and the Aisne department). The vineyards are composed of the 3 grape varieties authorised in the champagne region: Pinot Noir, Pinot Meunier and Chardonnay.



				Rosé Brut This champagne is obtained from a blend of red champagne wine and white wine. It is made only from black grapes, 80% of Pinot Meunier and 20% of Pinot Noir. It may be drunk during the meal and is a perfect match for red meats.

Millésime Brut 2003

This was made from the harvest of a single year. It is also aged in oak casks, like the Bicentenaire Brut, producing a slightly ‘toasted’ or ‘nutty’ flavour. It is a vintage champagne made from a specific harvest, selected by the cellar-master. Its aromatic qualities are the first elements for the success of a good vintage.

Each year, the wines are very carefully tasted to select the future vintage.

The Vigneron

The vigneron is the vine’s caraftsman, he knows it better than anyone else, because he works with it throughout the year, rain or shine. He works carefully every day of the year to produce the most beautiful grapes.

A Year in the Vineyards

January to February - Pruning:

Select the fruit-bearing stalks to prepare the coming harvest.

March - Tying:

Tie the selected stalks to steel wires.

April - Planting:

This is not compulsory every year, it depends on the age of the vines. New plants are replanted when the vines are worn out.

May - Debudding:

Remove unwanted buds.

June to July - Trellis Training:

Work done on the vines for a proper ventilation and layout of the plants.

August - Clearing:

Remove unnecessary leaves on the top and on the sides.

September to October:

Harvest.

November to December:

Pruning

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