For several years Hervé Jestin, an œnologist specialising in biodynamics, has been working closely with Leclerc Briant.
Many years of observation and experimentation have convinced Hervé that humans, as regards their relationship with vines and wine, are capable of understanding and calling upon the intelligence inherent in Nature. His work has enabled him to define the principles of biodynamic resonance and to apply them, not only to the cultivation of vines, but also to the making of wine, a crucial field that is often overlooked.
Each stage of vinification at Leclerc Briant, from pressing the grapes to disgorging the champagne, is soft and natural. The wines are listened to and respected, nourished with the energy, the light and the life force of biodynamics so that they can express their full personality, without modification of any kind, in accordance with the unique energy of each vintage.
After at least nine months ageing in barrel, the wines enjoy an extended period of ageing deep in the cellars. With little or no dosage they reveal themselves without artifice and with a purity that gives consumers an experience like no other.