Clos Le Léon is a sparkling wine made with Chardonnay by Jean-Paul Hébrart from a historic vineyard of the same name in Dizy, Champagne, France.
It is a tiny vineyard, barely 81 acres, planted in 2008 only with Chardonnay with a frame of more than 8000 plants per hectare, Chablis pruning and organic treatments in the vineyard. In this historic vineyard, natural maturations between 11.5 and 12 degrees are reached, almost unknown in Champagne. Only the best must, the coeur de cuvée, is used to make it, and it ferments in 228-litre Burgundian barrels, with indigenous yeasts and a long fermentation that lasts between two and three months, at a low temperature. Then it is aged on fine lees for seven months and 12 months of second fermentation in the bottle, to be finally slaughtered in extra brut, with only 3.5g per liter.
Due to its location, it is a terroir that due to exposure, the early ripening, the limestone that dominates the soil and the quality of the resulting grape, Jean-Paul Hébrart considers it the icon of Marc Hébrart.
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