Champagne Brocard Pierre
Absimilis "La Lemblée" 2018

The Champagne Absimilis "La Lemblée" 2018 by Brocard Pierre is a Blanc de Blancs from 100% Pinot Blanc grapes, harvested in 2018 from vineyards located on clayey-calcareous soil (kimmeridgian) near the village of Celles-sur-Ource. Maceration of the whole bunch for 17 days in cement vats and vinification in steel tanks, followed by ageing on its own yeasts for about 3 years with a final dosage of only 2 g/l - for this Extra Brut.

The Champagne Absimilis 2018 by Brocard Pierre has a honey-gold colour with very fine perlage. The nose is strongly tropical recalling mango, pineapple, and papaya. On the palate, the typical aromas of Pinot Blanc, such as honey, hot wafer and lemon are evident. This Cuvée is an experience, an extraordinary exception in the world of Champagne. A wine that is largely based on opulence and maturity.

Champagne Brocard Pierre

The Brocard family, descendants of the Irish Kennedy family, have been involved in viticulture since the 11th century. It was grandfather Georges Carreau who started this fine story in Celles-sur-Ource, in Côte des Bar, producing Champagnes for the first time in 1932; he was followed by Emile Brocard, Henri Brocard and then Pierre Brocard, Thibaud's father. The latter took over the reins of the Domaine in 2012 under the watchful eye of his father. He conducts a responsible and sustainable viticulture. With the utmost respect and reflection, Thibaud Brocard takes the decisions that will make his Champagnes as pure as possible. For Thibaud Brocard, the way of working with vines and wine is very simple: vinification by plot always from a single vine and long stays on its own yeasts. He has a real passion for Blanc de Noirs, and Pinot Noir, with its complexity, is a grape variety that intrigues him enormously. The harvested grapes are pressed in a traditional Coquard Vertical, a soft and homogeneous press to avoid excessive colour extraction. All the wines are vinified mainly in steel to respect the reflection of the terroir as much as possible. They are worked under nitrogen to limit the addition of sulphites to a minimum, and thus offer free and gourmet wines. Thibaud Brocard is a winegrower responsible for his terroir.