# Fleury Blanc de Noirs Brut (NV)

- **Producer:** Champagne Fleury
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** raspberry, peach, red cherry, toasted bread, butter, brioche, honey, almond

## About this wine

Champagne Fleury's Blanc de Noirs Brut is a non-vintage sparkling wine crafted exclusively from Pinot Noir grapes, primarily sourced from the Côte des Bars region of Champagne. The Fleury family, with a history in winemaking dating back to 1895, is recognized as a pioneer in biodynamic viticulture within Champagne. This cuvée has been a continuous production since 1955, reflecting the estate's dedication to expressing the terroir and the character of Pinot Noir. The estate's vineyards are managed with a strong emphasis on ecological balance and respect for the natural environment.

## Interesting facts

- First Champagne house certified biodynamic.
- Uses horse plowing in its vineyards.
- Features a perpetual reserve (Solera) dating back to 2006.
- Pinot Noir vines average 30 years old.

## Food pairing

The wine's medium body and pronounced intensity, coupled with its crisp acidity, make it versatile. It can stand up to richer dishes by cutting through fat and complementing protein, while its subtle fruit and toasty notes can echo flavors in more delicate preparations.

## Wine making process

The production of Fleury Blanc de Noirs Brut involves meticulous vineyard management adhering to biodynamic principles. Grapes are hand-harvested, and fermentation is initiated using native yeasts. A portion of the base wine is matured in oak tuns and barrels, with malolactic fermentation typically occurring. Reserve wines are maintained in a perpetual reserve system, dating back to 2006, contributing to the blend's complexity. The wine undergoes secondary fermentation in the bottle, followed by an extended aging period on lees and then on laths for a minimum of four years before disgorgement.