Leclerc Briant’s Abyss Champagne Brut Zéro is a true specialty among champagnes: during aging, bottles are sunk for up to a year at a depth of 60 m off the coast of Brittany. These special conditions give the wine unique characteristics that are noticeable. No label would survive this immersion, so the bottles have one label per bottle. The champagne enters the glass in a delicate color with golden highlights; the nose is complex, with intense notes of iodine and chalk, incorporated into fruity hints of apricot, red apple and rhubarb as the bottle opens. In addition, there are ethereal nuances of green tea and jasmine, if you leave the wine a little longer, lime, licorice and cassis are also added. Abyss shows soft and creamy perlage on the palate. The present citric acidity harmonizes fantastically with the intense mineral aftertaste that seems to never want to end. Vinification of Leclerc Briant’s Champagne Abyss All three Champagne grape varieties are used for Abyss: Pinot Meunier, Pinot Noir and Chardonnay. Cultivation in the vineyard follows the rules of biodynamics. The grapes are brought to the winery as quickly as possible, where the grapes are crushed and the base wine fermented. The wine is then placed in barrels to allow malolactic fermentation to occur. Nine months later, the wine is finally bottled and matures in the bottle for a longer period of time.

No dosage is added to Champagne Abyss after disgorgement. Finally, 4 years after harvest, the wine is lowered into the sea and remains there for 10-12 months before being raised again and finally sold.

Chardonnay 20%, Pinot Meunier 40%, Pinot Noir 40%.