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Champagne L'Ascendant Solera Verzy Grand Cru, Mouzon Leroux & Fils NV
Mouzon Leroux & Fils
Mouzon Leroux & Fils was established in 1950 by Maurice Mouzon in Verzy, in the heart of the Montagne de Reims, Champagne. The estate remains family-owned and is now managed by the third generation, combining respect for tradition with careful experimentation. The estate farms 9 hectares of Grand Cru vineyards, predominantly Pinot Noir, across the clay-limestone slopes of Verzy, including parcels with old vines over 50 years old. Mouzon Leroux places a strong emphasis on low intervention viticulture, working biodynamically in many parcels, maintaining biodiversity, and focusing on soil health. Grapes are hand-harvested and sorted meticulously to ensure only the finest fruit enters the press. All fermentations are carried out with indigenous yeasts in stainless steel and neutral oak, followed by extended lees ageing to develop texture, complexity, and aromatic depth. Minimal sulphur is used, and wines are never fined or filtered. The house is renowned for producing Champagnes that are structured, precise, and transparent expressions of their terroir, with a focus on freshness, minerality, and aromatic clarity.
Champagne L'Ascendant Solera Verzy Grand Cru NV reflects Mouzon Leroux’s exploration of perpetual blending. It combines multiple vintages held in a continuous solera, bringing together depth from older reserve wines and vibrancy from recent harvests. The fruit comes from Pinot Noir and Chardonnay parcels on Verzy’s chalk and clay-limestone slopes. Fermentation occurs with indigenous yeasts, partly in oak barrels and partly in stainless steel, followed by extended ageing on lees to integrate complexity and texture. The result is a Champagne of fine balance, showing layers of brioche, citrus, and mineral tones with remarkable harmony.
Origin Verzy, Montagne de Reims, Champagne, France
Grapes Pinot Noir and Chardonnay
Vintage NV
Alcohol 12%
Style Complex, layered, harmonious
Bottle size 75cl
Winemaking Solera blend of multiple vintages; fermented with indigenous yeasts in oak and stainless steel; extended lees ageing; minimal dosage; unfined, unfiltered
Notes Low intervention, biodynamic, terroir expressive