Producers: David Léclapart

Although the Léclapart family has been producing champagne for 4 generations, David Léclapart decided to pursue the same career relatively late: after the death of his father, he took over the family winery and founded his small domain in 1998. Previously, he worked at Léclerc-Briant in Epernay and attended the Agricultural School in Beaujeu. He immediately switched to biodynamic farming methods. In 1999, the first three cuvées came on the market in small quantities, which immediately attracted the attention of champagne connoisseurs around the world. The 3 ha vineyard of Léclapart is located in Trépail, spread over 22 lots. Since the year 2000 the winery for biodynamic cultivation of Ecocert and Demeter is certified. David Léclapart says that organic viticulture in Champagne is complicated: "The weather is difficult, especially with regard to powdery mildew, there is a constant risk of losing the grapes." However, he is convinced that the quality in the vineyards Léclapart uses no reserve wines, its wines are all from a specific vintage, which is named on the label. A chaptalization was carried out only in 2001 and 2007, the first fermentation takes place with only natural yeasts, amateur and half of the artiste are aged in enamelled steel tanks, the remaining wines are vinified in oak barrels. To stabilize the wines and avoid the use of sulfur, all cuvées undergo malolactic fermentation just before the next harvest of the next vintage on the yeast and will be without fining, filtration or cold stabilization bottled. All champagnes are Zero Dosage.