Champagne Xavier Leconte

“We farm with an aim to provide high value to the environment by using products that have a neutral effect on flora and fauna”

Champagne Xavier Leconte curated by Langrée & Stahel
We met Alexis Leconte, son of Xavier Leconte, through Aude and Boris Bression-Lourdeaux, his friends of the neighboring village, who share the same farming philosophy. Alexis generously opened the doors of his cellar to showcase his champagnes and share his ways of farming and champagne-making with us. Here is another great family story rooted in inspiring personalities.

For an incredible six generations, the Leconte Family has passed down a passion for crafting exceptional champagne from their vineyards in the heart of Troissy-Bouquigny, a small town in the Vallée de la Marne region of Champagne. Alexis, with help from his parents, Xavier and Sylvie, has led his family operation since he took the helm in 2013. His ambition is to develop strong traditions, while always innovating. They farm 10 hectares consisting of Chardonnay (15%), Meunier (70%), and Pinot Noir (15%). The soil benefits from a moderate oceanic climate and identifiable chalk, limestone and clay parcels where the different grapes are specifically planted where they are best situated to grow. Their champagne are aged on the property in vats and also in oak barrels.

“Even being an oenologist, we need an outside opinion. That too is the champagne adventure. We grow together from sharing.”

Alexis studied in Champagne and then decided to work in other wine regions of France for five years. In Burgundy, Alexis’ first stop, he learned red winemaking. In Bordeaux, his second stop, he learned the cultivation of grapevines in Pomerol.  Then in Alsace, his third stop, Alexis was an oenologist advisor for four years. His customers were farming using biodynamic methods, very involved in regenerating and protecting their soils.
Today, Champagne Xavier Leconte is certified with HVE (farms of High Environmental Value). The HVE certification is a national certification overseen by the French Ministry of Agriculture which required the producer to satisfy a minimum number of criteria in four areas: biodiversity, phytosanitary strategy, fertilisation management and irrigation management. This HVE certification is a fitting reward for Champagne Xavier Leconte, which has implemented sustainable wine-growing techniques for several years now, cutting back massively on protective vine treatments, implementing biological pest control, and introducing other measures to preserve biodiversity, respecting both the vineyard and its environment.
And finally, Alexis works with his group of friends from different champagne soils and areas, many of whom he met during his studies, to taste the latest cuvée and share stories. “Even being an oenologist, we need an outside opinion. That too is the champagne adventure. We grow together from sharing.”
Harvest, Alexis Leconte watching pressed juice flow

Did you know?

The Champagne region has a unique “insurance” system. Each producer can individually block a wine reserve of 9,550 Kg per hectare. If, for a given year, the wine production was under 160 Kg for 102 litres of wine (the minimum quantity to have a “Champagne” wine), the producer can unblock part of their reserve to complement his annual production. Of course, this means that the producer needs to have the capacity to block such a quantity for “reserve” purposes, however it is a baseline investment each Champagne producer tries to make.