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Champagne Rosé
Elegance and diversity
A vibrantly coloured, sophisticated Champagne
Presentation
A Champagne made two ways
Champagne Rosé can be produced in two ways . Blended Rosés are obtained by mixing white wines with 5 to 20% of red wines. Macerated Rosés are obtained by macerating the juice of black grapes in their skins for 36 hours. “Saignée” Rosé is macerated for a shorter time (between 8 and 12 hours).
Very much in fashion these days, such wines can range from soft to deep pink and from very light to full-bodied. They can develop aromas around notes of freshness (citrus fruits and wild strawberries) or, in contrast, aromas that are smoother and more powerful (ripe yellow fruits and small red fruits) or complex, associating fruity notes (wild berries) with notes of undergrowth.
The palate can be structured, powerful and full-bodied, or more aerial. As they age, their aromas express all the richness of dried fruits and spices, with the oldest even displaying toasty notes.
Tasting of Champagne Rosé Tasting of Champagne Rosé
Tones
Soft pink
Salmon pink
Raspberry pink
Strawberry pink
Complex
Various families of aromas come across: fruity (fresh, dried, etc.), floral, spicy, etc.
Spicy
This profile includes notes of vanilla, pepper and cinnamon.
Fruity (red fruits)
Citrus, red or yellow fruits, whether fresh or candied, may come to the fore.
Empyreumatic
Toasted (bread, biscotte) and roasted (coffee, cocoa) flavours and aromas can be noted.
Gourmet
The intense aromas and flavours appeal to the senses and feel deliciously tempting.
Fresh
The acidity is well integrated and pleasant, giving a sensation of freshness.
Light or full-bodied
An unassuming profile, where fruity and floral notes balance harmoniously with the acidity.
Vinous
Here, the wine’s character and substance prevail over its effervescence.
Our favourite
An explosive pairing: An excellent roast fowl
An outstanding fowl accompanied by a Champagne Rosé: Nothing else is required to create a true gourmet experience.
