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Although the Léclapart family has been producing champagne for 4 generations, David Léclapart decided relatively late to follow the same career path: after the death of his father, he took over the family vineyard and founded his small domaine in 1998. Before that, he worked at Léclerc-Briant in Epernay and attended the agricultural school in Beaujeu. He immediately switched to biodynamic farming methods. In 1999, the first three cuvées came on the market in small quantities, which immediately attracted the attention of Champagne connoisseurs all over the world.
Léclapart's 3 ha of vineyards are located in Trépail, spread over 22 plots. Since vintage 2,000, the estate has been certified for biodynamic cultivation by Ecocert and Demeter. David Léclapart says that organic viticulture in Champagne is complicated: "The weather is difficult, especially in terms of mildew. There is a constant risk of losing the grapes." However, he is convinced that the quality achieved in the vineyards in this way has an extreme effect on the quality in the bottle.
Léclapart does not use reserve wines, his wines are all from a specific vintage, which is named on the label. Chaptalisation was only carried out in 2001 and 2007, and primary fermentation takes place only with natural yeasts. Amateur and half of Artiste are aged in enamelled steel tanks, the remaining wines are vinified in oak barrels. To stabilise the wines and avoid the use of sulphur, all cuvées undergo malolactic fermentation. The wines remain on their lees until shortly before the next vintage is harvested and are bottled without fining, filtration or cold stabilisation. All champagnes are zero dosage.
Leclapart's wines are of extremely high quality, but also uncompromisingly individual. They are strikingly pure, rich in finesse and express the character of Trépail. The wines are released relatively young, as the Léclaparts' lack storage space. Ideally, the champagnes mature for a few years in the cellar before they are enjoyed. If opened young, it is recommended to decant the champagnes as they can be somewhat inaccessible due to their youth.
Facts: R.M., Trépail, Montagne de Reims, 3 ha., 10,000 b./yr.
Organic certification: David Leclapart - Control number: 51/7561/694405 - FR-BIO-01