A family History...

Louise Brison was our grandmother and Brison is our mother's maiden name.
Our family concern farm 13 hectares of vines in the champagne appellation.
We started making champagne in 1991.

The Winery

champagne louise brison-cave

A Little History...
Anne Musnier, the most beautiful woman of her time, was born in Noé les Mallets and became the mistress of Henri 1 (1152-1180), Count of Champagne. Having saved his life during an assassination attempt. Henri rewarded her by bestowing a title on her.

Our Three Golden Rules

  • Reasoned and reasonable
  • Respectful of the harmony
  • Revelation of aromas

 

The Wine Press

champagne louise brison-pressoir

The Press
A traditional 4000 kg press made in 1970 controlled from an automatic console. The press sets the standard in Champagne for the quality of the musts it extracts.

The Metallic Tanks Room

champagne louise brison-cuverie metallique

Varietal Blend
Temperature-controlled stainless steel vats.
Our champagnes are made from Chardonnay, a white grape variety (40 % of the surface area under vines until 1999, 50 % since 2000).

Alcoholic Fermentation
The sugar found naturally in grapes is transformed by yeast into alcohol in temperature-controlled stainless steel vats.

Malolactic Fermentation
When making our wines we do not systematically seek malolactic fermentation, the process whereby malic acid is transformed by bacteria into lactic acid. If the grapes have sufficient potential acidity, for example, malolactic fermentation is not necessary. Our aim is to preserve sufficient acidity in our wines for them to come through the ageing process.

 

The Barrel Room

champagne louise brison-cuverie futs

Maturation
We vinify and mature our Chardonnay and one part of Pinot Noir wines in oak barrels for 6 to 8 months so as to permit slow oxygenation and encourage the oak flavours that enhance their aromatic complexity.

 

The Ageing Room

champagne louise brison-cellier de vieillissement

Bottling
The wines are bottled after the maturation in oak barrels. At this point we add yeast (the same as for alcoholic fermentation) and sugar to provoke the secondary fermentation which, after 4 or 5 weeks, gives the wine its sparkle.

Ageing
Long years of ageing in our cellars allow the yeast to break down in a process called autolysis, which enables our champagnes to reveal their intrinsic aromatic potential.

 

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Last News

Producteur Artisan de Qualité

CollgeCulinairedeFrance201

Recognized " Producteur Artisan de Qualité " by the Collège Culinaire de France !

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Web : news 2016

We have the pleasure to annonce you the creation of our blog: : www.les-millesimes-de-louise.fr

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Our Vintages in California

Louise Brison champagne brut vintage 2009 in USA...

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Medals & Awards

Vinalies Internationales

vi-argent-2016

A SILVER Medal in 2016...

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Effervescents du Monde

Bronze Medal, champagne brut vintage 2010...

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Bettane-Desseauve Prix Plaisir

champagne louise brison-milIn 2017 : GOLD Medal,  Champagne Brut vintage 2010.

 

champagne louise brison Bro   In 2015 : BRONZE Medal, Champagne Brut vintage 2008.

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To visit our Cellar

To Visit our Cellar

Our Winery is open Monday to Frida, 8.00 a.m to 5.00 p.m.
Week-end and public holidays, please make an appointment. The tasting to our vintage champagnes is free. We welcome you with pleasure ... Read more

Alcohol abuse is bad for your health, please consume in moderation

Produced by EARL BRULEZ
10 Le Grand Mallet
10360 Noé Les Mallets
FRANCE

Vinified and matured in oak barrels
© 2014 www.louise-brison.fr

Capital social de 159 448 euros
VAT : FR89327674594

Tél : (00 33) (0) 3 25 29 62 58
(00 33) (0) 6 07 38 92 08
Fax : (00 33) (0) 3 25 38 68 82