Fleury's Champagne Blanc de Noirs, made with Pinot Noir grapes, is an elegant and mineral bubble, which combines a strong acidic freshness with excellent taste-olfactory complexity. We are in Courteron, a small village with a high wine-growing vocation located in the heart of the Côte des Bar, a region that constitutes the southernmost part of Champagne. Here in 1895 the master grafter Emile Fleury planted the first American-grafted Pinot Noir vineyards in the entire area. After years of supplying the grapes grown on the land owned to the large Champagne producing houses, in 1929 Robert, Emile's son, began producing the first Fleury-branded bottles. It will then be Jean-Pierre, representative of the third generation of the family, who will convert the company vineyards first to the organic regime, and subsequently to biodynamics. Today his children, Jean-Sebastien, Benoît and Morgane, produce Champagne with totally natural methods, both in the vineyard and in the cellar. The Pinot Noir bunches that give life to Champagne Blanc de Noirs come from vineyards planted on clay-limestone soils which are cultivated without the use of chemical products. After soft pressing and spontaneous fermentation in enameled steel vats, the base wine ages for a few months in the same containers, after which it is added with 25% reserve wines, which give great personality to the cuvée. The refermentation in the bottle and the rest on the yeasts for 24 months, followed by disgorgement and the addition of the liquer d'expedition, allow us to obtain a fine and at the same time particularly structured Champagne. This Blanc de Noirs has a golden yellow color and aromas of ripe fruit and small pastries. In the mouth it is tense, savory, but also very creamy, and closes for a long time on mineral notes. Excellent in combination with fish dishes, this Champagne can also accompany preparations based on white meats.