It has a brilliant pale golden color with the greenish nuances that are common in Chardonnay, and a powerful, fine, stringy effervescence.
At first it gives a shy impression, but as it comes into contact with the air it releases aromas of dried fruit and floral (lime tree), followed by citrus and almond, and a complex and elegant minerality on the finish.
Except for warm and dry vintages, Lesprit usually has a well-balanced mouthfeel and a straightforward, stylish and elegant impression. In addition to delicate aromas of lemon and stone fruits, it has aromas of flowers, mandarin oranges and toasted bread. The finish is long, with citrus candy, chalky minerality and saltiness. This champagne is the epitome of "power" and "finesse". It is made using only 100% Chardonnay from specially selected Grand Cru vineyards (Le Mesnil, Avize, Cramant and Oger). It is only produced in good vintages. The Domaine began as a full-time grape grower in 1858 when Gaspard Peters married Ms. Doué, the daughter of a grape grower. It continued until his son Louis-Joseph Peters' generation. Camille, the son of Louis Joseph, who returned from the war, began bottling and selling champagne in 1919 as a récoltant-manipulant under the brand name "Camille Peters". The years 1920-30 were a time of "crazy" for champagne, and négociants made great strides. Camille also increased production, and during the Great Depression of 1929, 100% of the champagne was bottled at home. In 1932, Camille's son Pierre Peters began working to promote his own brand at the age of 12. During this period, Camille purchased Les Chétillons, one of the most famous vineyards in Mesnil. In 1946, Pierre changed the name of the domaine to his own name, "Pierre Peters". In 1967, Pierre passed the domaine on to his son François, and the domaine's own vineyards expanded to 20 hectares. The Les Chétillons vineyard, which had been divided up through inheritance, was also repurchased up to 1.2ha. In 2007, Rodolphe Peters took over the Domaine as the third generation. Born in 1970, Rodolphe grew up in a very privileged environment, with the famous winemaker Jacques Peters (former winemaker at Veuve Clicquot) as his uncle. He now works as a consultant for many wines and has established himself as one of the leading Champagne winemakers in Menil. 100% Chardonnay is cultivated, with an average age of 35 years, and some vines over 65 years old. They have been practicing lutte raisonnée for over 10 years, and cultivate the vines in four different ways.
Furthermore, rather than clonal selection, which has become mainstream in recent years, they insist on mass selection (a method in which the best plants are selected over time in their own fields that have been passed down for generations, and then used as seedlings). Rodolphe says, "There is not just one type of Chardonnay." Inheriting the "Chardonnay variety with its many different characteristics" that has been protected by the Peters family for generations, and cultivating it through mass selection, is a way of protecting "the history and pride of Champagne" and "the memories of the Peters family for generations," which adds an even more complex flavor to the wine. <Brewing>
This is done in a four-tiered domaine. Strict selection of fruit is done in the field at harvest time. From the top, there is the grape collection and pressing area, the fermentation area, and the bottom two floors are the aging cellars. It is done by gravity, with minimal use of pumps. It is pressed evenly and slowly, and the overlapping grapes naturally clarify the wine. Basically, the juice is blended with the cuvée and a small amount of taille, and only the high-quality juice is brewed. (The average blend ratio is 60-65% cuvée, 5-10% taille, and 50% or more Vin de Réserve.) Vin de Réserve is a blend of more than 20 vintages in 700hl (about half a year's production), and since 1988, only good vintages have been added, and it has been stored in stainless steel tanks, foudres, and cement tanks. Fermentation is carried out at a low temperature of 10 to 11 degrees Celsius for a long period of time in stainless steel tanks, one by one in lees.No southiage or batonnage is done, and the wine is fermented on the lees to produce a deep aroma.