Duval Leroy - Blanc de Blancs Grand Cru Brut (3-bottle case)

Champagne Duval-Leroy was founded in 1859, with the alliance of the Duval and Leroy families and has subsequently been passed down for six generations. Today, it is one of the last remaining independent, family-owned Champagne Houses. In 1991, Carol Duval-Leroy took over and successfully led the house for over 30 years. Carol Duval-Leroy was the first and only woman to date to be appointed president of the Association Viticole Champenoise. Now, her three sons, Julien, Charles and Louis follow in her footsteps and continue the house spirit. Certified HVE3, the family is firmly committed to sustainable development in the vineyards and in the cellars under the watchful eye of chef du cave, Sandrine Logette-Jardin. Based in Vertus, in the heart of the Côte des Blancs, they create distinctive Champagnes of finesse and elegance, while capturing the essence of the terroir of their 200-hectare estate, which comprises 40% of Premier and Grand Cru villages in the Côte des Blancs and in the Montagne des Reims.

This cuvée is made up of Chardonnay grapes exclusively from six Grand Cru sites in Le Mesnil sur Oger, Oiry, Oger, Avize, Chouilly and Cramant. Champagne Duval-Leroy was one of the first Champagne houses to be HVE3 certified and a multitude of sustainable practices are employed. Measures are taken to combat the run-off of rain water, to limit the pollution of both underground and superficial water; grass cover crops are grown and processes to combat soil erosion are employed. Biodiversity is positively encouraged, sustainable fertilisers are used and sexual confusion of predators takes place instead of insecticides. The plots and weather conditions encountered are carefully monitored, with soil testing and cartographic, computerised methods in place for full traceability of products used in the plots. Above all, preventative measures are in place to minimise the use of products, which if necessary, are carefully chosen to have the least impact on the environment.

Honouring the family's commitment to sustainability, the vat room combines photovoltaic solar panels, a rainwater harvesting system and a green wall for heat insulation. Vinification took a parcel by parcel approach, separating as much as possible individual villages and terroirs. The grapes were hand-harvested and fermented with selected yeasts at temperatures of 18°C in stainless steel tanks. Malolactic conversion resulted in a softer mouthfeel. This wine did not have any lees contact resulting in a crisp style. 4% was matured in second passage French oak, adding richness and complexity. Following natural clarification and stabilisation, the wine underwent secondary fermentation in bottle where it matured. This cuvée was bottled aged for 14 years. Dosage: 3g/l.