About David Léclapart

David Léclapart obtained biodynamic certification for his vineyards in Trépail, in Montagne de Reims, as early as 2000. What is special about this municipality, which is higher and cooler than Ambonnay, for example, is that there are many Chardonnays planted, in a region where Pinot Noir dominates.

Léclapart considers himself more of a farmer than a winemaker: with his champagnes he shows what happens in his three hectares of vineyard, divided over 22 plots. Blending is the exception rather than the rule, many of his champagnes are made from grapes from one vintage and one vineyard.

In the cellar, Léclapart lets his wines (partly) ferment and mature spontaneously in used barrels, malolactic fermentation is allowed and the dosage is always (very) low. He adds sulphites in very small quantities.

Gratefully taking advantage of the chalky soil around Trépail, Léclapart produces elegant, dry and expressive champagnes with good acidity and a savoury impression in small quantities.

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