Duval-Leroy : Brut Réserve
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DeliveryFree standard delivery over HK$5,000
Guaranteed provenanceWines sourced directly from the producing estates
Description
Characteristics and tasting tips for Duval-Leroy Brut Réserve
Tasting
Appearance
The wine displays a pale gold hue with silvery highlights, enlivened by a delicate effervescence of fine bubbles.
Nose
The bouquet is delicate and floral, enhanced by notes of toasted almonds that bring lovely aromatic complexity.
Palate
On the palate, this champagne captivates with its perfect balance of finesse and power. It reveals aromas of citrus fruits and white fruits such as apple and pear, underpinned by a subtly integrated vinosity that extends the tasting experience.
Food and wine pairings
Ideal as an aperitif, this champagne also pairs elegantly with white meats, seafood such as oysters and scallops, as well as shrimp and salmon carpaccio. It also matches harmoniously with cheeses such as Brie or Comté.
Serving and cellaring
Brut Réserve NM is best enjoyed at a temperature between 8 and 10°C to fully reveal its tasting qualities.
A Champagne from the Côte des Blancs combining elegance and character
The estate
Founded in 1859 in Vertus by Armand Edouard Leroy and Jules Duval, the House of Duval-Leroy stands as a historic benchmark of the Côte des Blancs in Champagne. An independent family business for six generations, it farms 200 hectares of vineyards planted predominantly with chardonnay, a significant share of which is classified as grands crus and premiers crus. Led by Carol Duval-Leroy since 1991, supported by her three sons Louis, Julien and Charles, the House continues to uphold an eco-responsible and innovative approach.
The vineyard
The grapes come from parcels located on the Côte des Blancs in Champagne, a terroir renowned for the quality of its wines. The House practices precision winemaking with separation by origin, allowing the typicity of each parcel to be expressed at its best.
Winemaking and aging
This Brut Réserve benefits from meticulous winemaking, with malolactic fermentation carried out using Saccharomyces cerevisiae yeasts. Clarification is done naturally, without the use of fining agents of animal or vegetable origin. This Brut champagne then rests on lees for 30 to 36 months, allowing its structure and aromas to develop. Its dosage is 8 g/L, and it is made with a minimum of 40% reserve wine.
Grape varieties
Pinot noir (60%)
Meunier (30%)
Chardonnay (10%)
