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Wine and spirits masterpieces to your doorstep
A magnificent parcel-based champagne from Avize classified Grand Cru.
Free delivery from 300€ in Europe and from 1000 €/$ in USA
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The Valentin Leflaive adventure has its roots in the history of the Leflaive Family, guided for centuries by a love of Chardonnay and a job well done.
Today a new page is written, that of an exceptional Champagne.
The Champagne Valentin Leflaive owes its balance and precision to the House's uncompromising standards.
Selections are made on a parcel-by-parcel basis, the grapes are harvested by hand, and the winemaking is made-to-measure.
Only by giving time to time can perfection be achieved.
It is a parcel-based Champagne of wines harvested exclusively in Avize classified Grand Cru (Coeur de Terroir parcel) and made with wines of the year and 17% reserve wines. The vines are on average 20 years old
This steep cru is oriented southeast on the Côte des Blancs, renowned for the quality of its Chardonnay grape variety and the quality of its chalky soil, thus contributing to the birth of very characteristic and exceptional champagnes.
It is a Blanc de Blancs, aged for 42 months on slats in a deep cellar at constant temperature and sheltered from light, 17% of which comes from reserve wines. .
The gold color reveals emerald green reflections.
On the nose and on the palate, citrus notes such as kumquat, lemon from Menton, pink grapefruit from Florida or clementine from Corsica, punctuated by touches of white flowers such as spring hawthorn, osmanthus or of linden.
The finish melts gently into saline and suave notes all in length.
Food/wine pairings: as an aperitif served at 10-12°C, but not less so as not to tarnish the aromas and flavors of this champagne.
Will go very well with oysters from Marennes Oléron, Belon from the Emerald Coast in Brittany. Perfect with canapes of caviar from Aquitaine or tapenade with black olives and wild herbs from Provence, langoustines from Croisic, sea urchins or sea bass grilled a la plancha.
Bottles to be kept in the cellar away from light and noise with a humidity level of around 70%.
We suggest successive tastings in order to measure its olfactory and gustatory evolution until its qualitative peak.
