Today the underwater refinement of wine has become a fashion; there are few producers who experiment with this technique in the best possible way, and the most important, and the first to try it 10 years ago, was Leclerc Briant himself with his Abyss.
The Abyss Rosè Leclerc Briant is a champagne composed of a base of 85% Chardonnay and 15% Pinot Noir vinified in white. It refines for more than 2 years on its lees and, only after disgorgement, is it placed on the ocean floor, in the Stiff Bay, to mature for about 10 months.
Champagne Abyss Rosé embodies the fusion between marine telluric energies and the splendid fruit from which it is born. Chalky and iodized notes emerge on the nose, with also citrus and roasting; the real difference is felt on the palate, with a creamy, almost buttery, fine and precise bubble, it is a mature and satisfying champagne, a splendid sensory journey.
