Cuvee Tendresse Blanc de Blancs, 2012, Champagne Louise Brison, 0,75 l

Louise Brison's estate is located in Noé les Mallets, a cote des bars in the south of the Aube, once a condemned, now precious Champagne granary, this cuvée is vinified with respect for the natural acidity of the grapes. This cuvée, always an old and pure Chardonnay, is an expression of terroir and a great year. Classified with a designation of origin since 1927, Aube has over 7 650 hectares of vineyards (the Champagne designation covers a total of 34 000 hectares). The Aube region, which covers 25 % of Champagne vineyards, produces a quarter of the 300 million bottles sold each year worldwide. The story rooted in the soil of Louise Brison is above all a family story of technical know-how and human relationships over four generations. In 1900, Louise Brison was making a living from a few hectares of vines, at a time when wine production was not very profitable. Thanks to her perseverance, future generations were able to continue her work and the estate took a new direction in 1991 with Francis BRULEZ, who started producing vintage Champagne aged in oak barrels. Given her deep attachment to the land, it was Delphine BRULEZ, an agronomic engineer and oenologist, who took up the challenge of preserving it today by developing it naturally towards organic viticulture. "I am proud to produce Champagne that comes from the magnificent terroir chosen by my great-grandmother Louise Brison more than 100 years ago. She started with little or nothing, but was determined to keep and cultivate this land. My work today is a tribute to this great lady who lived an ordinary life but created an extraordinary future! Today, through the production of Louise Brison champagnes, I am building my own bridge between the past and the future, in the hope that it spans generations. Sometimes it is difficult to cope with the daily demands of our work. Especially when the vines are in full growth. If nature is kind, it is easier to manage, and if it chooses to be capricious, we need to be able to rethink our methods, to make choices, to adapt, so that we swallow a big slice of the humble pie. These are the hard years that teach us our business!"