# L'Ascendant (Non-Vintage (NV))

- **Producer:** Sébastien Mouzon (Champagne Mouzon-Leroux et Fils)
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €72
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, grapefruit, lemon, white flowers, peach, pear, bread dough, cloves, biscuit, pastry, vanilla, hazelnut, almond, honey

## About this wine

L'Ascendant is a non-vintage Champagne produced by Sébastien Mouzon, a 9th-generation winemaker from the Grand Cru village of Verzy in the Montagne de Reims. The wine is crafted using a solera system, initiated in 2010, which involves blending wines from multiple vintages to create a consistent and complex profile. This method, combined with the unique terroir of Verzy and Mouzon's commitment to biodynamic viticulture, sets the wine apart. The name 'L'Ascendant' signifies progression and continuous improvement, reflecting the producer's philosophy.

## Interesting facts

- Solera system adds layers of history and complexity.
- 9th generation winemaker in Verzy.
- Pioneer of biodynamic and agroforestry in Champagne.
- Grand Cru village of Verzy.

## Food pairing

The wine's vibrant acidity cuts through the richness of creamy sauces and fatty fish, while its minerality complements the briny notes of shellfish. The complexity of the solera blend can stand up to dishes with subtle savory elements.

## Wine making process

L'Ascendant is produced using a solera system, a continuous blending method that incorporates reserve wines from previous vintages. The grapes are fermented with indigenous yeasts in used oak barrels, with malolactic fermentation typically occurring. The wine then undergoes extended aging on its lees in the bottle, with a minimum of 40 months before disgorgement, contributing to its complexity and fine effervescence. Viticulture is managed biodynamically, with practices such as agroforestry and the use of animals in the vineyards to promote biodiversity and soil health.