In the cellar, fermentation is done in fût de chêne and / or in particular terracotta amphorae; spontaneous fermentations with indigenous yeasts are favored and it is limited to the minimum intervention in all subsequent phases. The malolactic fermentation is not performed and the added dosages are minimal if not zero.
Complexity, consistency, depth and harmony are the characteristics of the Champagne Alexis Leconte, which promises to be one of the most promising new realities among the region's vignerons.