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Producer: David Léclapart
Vintage: 2014
Country: France
Region: Champagne
Categorie: sparkling wine
Bottle size: 75 cl.
Ripeness: 2018 - 2034
Taste: Extra Brut
Winestyle: ausdruckstark & fein
Food recommendation: helles Fleisch, Geflügel, Fischvariationen, Meeresfrüchte, Apéro, Austern
Alcohol content: 12.5 %
The terroir plays a special role here. Deep rooted Chardonnay vines from various 1er Cru parcels give Léclapart the opportunity to let not only the purist, natural but also the original speak from his champagne, the stone. Equipped in equal parts in used barriques and enamel tanks, with Zero Dosage in the bottle, this Chardonnay skilfully transports the style of the house Léclapart to the foundation of its success: The TERROIR.
One half of the wines for the L'Artiste is vinified in (old) oak barrels, the other in enamelled steel tanks.
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.
