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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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