For 5 generations, one Leconte has revealed another!
Aimé Leconte, Alexis’s grandfather, had already imagined everything that goes into building an estate: acquiring beautiful plots of land, ploughing the soil on horseback, observing and guiding his vines…
Xavier Leconte, Alexis’ father, turned the estate into a business with production facilities that enabled him to build up a range, thanks to a new press, smaller vats and soil studies leading him to isolate grape varieties and plots.
Alexis Leconte is a child of the Marne valley. His link with nature is forged through his family’s vineyards, woods, cherry and mirabel trees. He joined his father in 2013, after studying in Champagne and working in Burgundy and Alsace. He came back from these trips with a philosophy of terroir that led him to quickly abandon herbicides, return to ploughing, deepen his knowledge of the soils and imagine new wines from ever more precise “lieux-dits”.
Since 2015, Alexis has taken on the full control of the family estate, and Champagne Xavier Leconte is now Champagne A. Leconte.

In the commune of Troissy, Meunier (or Pinot Meunier) is the predominant grape variety, revealing all its versatility and complexity.
If it is planted on the deep, supple sand, sandstone and clay soils of the “Cotéas”, it fully expresses its fruitiness, deliciousness and power.
On the richer limestone soils of “La Perchotte” and “La Forzie”, whether sandy, marly or clayey, the wines gain in tension and vinosity.
The Chardonnay from the stonier “Les Longues Raies” parcel is elegantly floral, with a harmony of vivacity and opulence.
The Pinot Noir from “La Fosse” is located on a chalk hillock resting on a layer of red clay in the Aÿ area. This Grand Cru terroir offers fleshy, spicy fruit and gives the wine structure and finesse.

Alexis Leconte practices a viticulture of taste. Starting from the simple principle that a wine’s flavour comes first from the grapes and its character comes first from the terroir, Alexis strives to ‘preserve the energy of the soil and the grapes so that they give the wines their unique taste’.
All his work as a winemaker follows a chain of operations carried out in a clearly defined order:
– Identification, selection and classification of terroirs
– Planting the right grape variety in the right place
– Applying the right techniques at the right time
In the cellar, the same common sense and the same high standards apply: ‘only ultra-precise clear wines deserve to become Champagne’.
Pressing and decanting are gentle in order to respect the integrity of the grapes. Unlike usual Champagne practice, the juices are not separated. Most of the wine is vinified in 400-litre barrels, followed by ageing on fine lees in the Burgundian style. Drawing off and racking are always carried out in accordance with the lunar calendar. Ageing on lees generally lasts 18 to 24 months. The dosage is very low, between 0 and 6g/l depending on the cuvée.
For Alexis, biodynamic viticulture provides a global vision of the vine and the wine, balanced between the rhythms and work of the seasons, lunar cycles, nourishment and protection of the plant, and the vitality of the soil and the wines.
It plays an active part in his well-being, both as a man and a winegrower. Finally, it brings a touch of poetry to his relationship with the world and with others.