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The Abyss Champagne Brut Zéro from the house of Leclerc Briant is a real peculiarity among champagnes: during the aging process, the bottles are sunk for up to a year at a depth of 60 meters off the coast of Brittany. These special conditions give the wine unique characteristics that are noticeable. No label would survive this dive, so the bottles are tagged with a bottle tag.
The champagne enters the glass with a delicate color with golden reflections, the nose is complex, with intense notes of iodine and chalk, embedded with fruity hints of apricot, red apple and rhubarb when you open the bottle. This is joined by ethereal nuances of green tea and jasmine, if you give the wine a little longer, lime, licorice and cassis are also added. On the palate, the Abyss shows a soft, creamy perlage. The present citric acidity harmonizes fantastically with the intense mineral reverberation that seems never-ending.
Vinification of the Abyss Champagne from Leclerc Briant
All three Champagne grape varieties are used for Abyss: Pinot Meunier, Pinot Noir and Chardonnay. The cultivation in the vineyard is done according to the rules of biodynamics. The grapes are taken to the winery as soon as possible, where they are pressed and the base wine is fermented. Then the wine is put into the barrel to allow the biological acid degradation. Finally, three quarters of a year later, the wine is drawn to the bottle, and matures in the bottle for a longer period of time. No dosage is added to Abyss Champagne after disgorgement. finally, 4 years after the harvest, the wine is sunk into the sea and remains there for 10-12 months until it is lifted again and finally goes on sale.
Food recommendations for Abyss Champagne Brut Zéro from Leclerc Briant
Abyss Champagne is a wonderful accompaniment to seafood, for example, oyster dishes, lobster or sashimi.
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