Champagne Brut Nature Grand Cru 'L'Ascendant' Mouzon Leroux
ArtisanalThe Champagne “L’Ascendant” is a Brut Nature from Verzy Grand Cru, born from a cuvée that includes several years of L’Atavique reserve according to the Solera method, then aged on the lees in bottle for at least 40 months. It expresses itself with richness in scents of almonds, aromatic herbs, brioche and in a fresh, vibrant and mineral flavour.
The Extra Brut Grand Cru Champagne “L’Ascendant” by Mouzon Leroux is a cuvée of Pinot Noir and Chardonnay that originates from the prestigious territory of the Grand Cru of Verzy. The use of reserve wines from the “Atavique” label, aged using the Solera method, makes the Champagne particularly complex and mature, with rich and intense aromas. The long aging on the lees helps to accentuate the wine's evolving notes, providing an aromatic facet that expresses aromas of dried fruit, pastry, and ripe fruit, supported by a sip of pleasant freshness.
“L’Ascendant” is an Extra Brut Grand Cru Champagne made by a small family-run Maison that produces great Champagnes. Since 1776, the Mouzon Leroux family has been cultivating vines in Champagne and today manages just over 7 hectares divided into about fifty small parcels, mainly cultivated with Chardonnay and Pinot Noir, but also with other authorized grape varieties in Champagne: Arbanne, Petit Meslier, Pinot Gris, Pinot Blanc, and Meunier. The Grand Cru of Verzy is located in a
a privileged border position, between the eastern part dominated by Chardonnay and the west by Pinot Noir. This particular microclimatic condition allows for the production of grapes from the two main varieties of absolute quality, essential for creating great Champagnes. The vineyards are managed according to biodynamic practices with the aim of expressing the true face of the terroir in a genuine and authentic way.The Extra Brut Grand Cru “L’Ascendant” by Mouzon Leroux is an intense Champagne that well expresses the charm of the wines from Verzy. Fermentation takes place in oak barrels with indigenous yeasts, and the vins clairs rest for 6 months, also undergoing malolactic fermentation before the final blending with the reserve wines, stored in the Maison's caves using the Solera Method. The secondary fermentation in the bottle occurs according to the Champenoise method with a sur lattes aging of at least 40 months before disgorgement. The Champagne presents itself in the glass with a light yellow color, with a fine and continuous perlage. The aromas recall ripe yellow fruit, the peel
of citrus, toasted dried fruit, pastry, vanilla, and soft spices. The sip is broad, rich, and dense with aromas, with a harmonious development, and a precious contribution of freshness and minerality.