PRESS RELEASE - Champagne Duval-Leroy: Celebrate Life as an Aperitif

Geoffroy Thaumin - 31/10/14

It’s what you could call happy hour à la française. Like here, apéritif time in France is the classic moment for drinks and bites and talk before dinner. But unlike here, Champagne is always the best thing to bring when you’re invited in France, because you know it will be welcome… and opened right away. 

 
With a more memorable style than the mass-market multinationals that provide about 60% of the Champagne consumed in the US, Duval-Leroy produces well-crafted, refined wines on a scale large enough to assure their presence on wine shop shelves around the country. Yet, the House is among the very few that still crafts all of its cuvées by itself. 
 
With more than 150 years of traditions and savoir-faire, Duval-Leroy is one of the last family-owned independent Champagne Houses. In the past 20 years, they have rethought the entire winery, to transition to greener means of production, with photovoltaic panels, a water retrieving system and walls soundproofed by vegetation. An ultra-modern winery provides the ideal area for keeping the various crus of the House, and for three years Duval-Leroy has been the only House to offer a Brut Champagne made with bio-agricultural techniques (organic champagne, or champagne made with organic techniques). 
 
Today, Duval-Leroy prides itself in producing Champagnes designed to be enjoyed with food. This is proven by the fact that its wines are on the wine lists of more than 250 Michelin-awarded restaurants.
 
The House’s stars are its Vintage Brut Blanc de Blancs Grand Cru and its Brut Premier Cru—both for their quality and for their historical importance. In 1911, Raymond Duval-Leroy crafted the first Premier Cru Champagne. To do so, he decided to select only the best grapes—the majority of which were Chardonnay—from villages that had been classified as Premier and Grand cru to create a very delicate and refined Champagne. 
 
The Brut Blanc de Blanc cru 2006 is an affirmation of what Duval-Leroy’s style offers at its best. Made only with the best Chardonnay grapes in Champagne, it reveals complex aromas of white flowers, tangerines and warm almonds. On the palate, it is silky smooth, elegant and refined. With their very low level of sugar and their minuscule bubbles, both the Brut Blanc de Blancs Grand Cru and the Brut Premier Cru are the perfect Champagnes to kick off a meal with friends. 
 
With a rich bouquet made of wild cherries, figs and hints of ginger or geraniums, the Rosé Prestige Premier Cru is a clever pick for a brunch. Pair it with a light desert or a spicy dish; it is a great way to trade your typical standard brunch drinks for something more stylish and well-crafted. 
Named “Best Sparkling Wine” at CWSC 3 years in a row, Champagne Duval-Leroy has been one of the most awarded Houses by Decanter, Mundus Vini and IWSC in the past 10 years. 
 
For more information about the wines, please visit www.duval-leroy.com.
 
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Aude Guivarch – Director of the Food Industry department at Business France North America and her team assists French companies in their search for potential partners, in the US, in the following sectors:   Food : large expertise about the food industry on both sides of the Atlantic Wines and Spirits : real collaboration with French wines producers and Americain distributors Industrial equipment : specialized in industrial farming equipments In order to help French companies have a better understanding of the Food Industry market in the US, the Food Industry department organizes individualized missions (market research, list of contacts, B to B meetings) as well as collective missions.  Follow us on twitter @BF_foodbev , @BF_winespirit  and @BF_agrofoodeq  

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