Vincent Couche Rosé Désir Extra Brut

"Coppery, orange nuances. Deep, complex nose, combining red fruits, citrus fruits, ripe exotic fruits and fresh oak notes. In the mouth the aromoas are more expressive with an old wood tone. Fresh and persistent." - 91/100 (Double Gold Medal), Gilbert & Gaillard Guide 2023

Emperor tasting note to follow.

Emperor food pairing to follow.

Blend of 90% Pinot Noir and 10% Chardonnay from Buxeuil (Kimmeridgian soil - marly limestone clay) and Montgueux (chalk and flint soil). Harvest year is 2020 and 2021 with reserve wine addition. Vinficed in barrels (50%) and has undergone malolactic fermentation. Zero dosage and sulphur free. Certified organic, biodynamic and Demeter. 24,500 bottles produced.

Located in the south of Champagne, in the Côte des Bar you will find Vincent Couche, a grower, vigneron and artisan. His mother passed on her passion and know-how to Vincent, who is nothing short of a true perfectionist. In the vineyard or the cellar, he aims for nothing less than excellence.

Vincent is extremely knowledgable and understands each vine, plot of land, each slope intimately, farming all 13 hectares biodynamically across two terroirs: Buxeuil  and Montguex. Buxeuil covers 10 hectares of mostly Pinot Noir and is characterised by steep slopes overlooking the Seine river. Soils are composed of limestone-clay and marl-clay according to each parcel, with high density to increase competition between the vines, resulting in berries with better maturity and flavour profile. His second terroir is in Montgueux, with 3 hectares of Chardonnay on chalk dating back from the Cretaceous period.

Vincent continuously studies the needs of his vines, supplying the energy they need using only biodynamic treatments. His preparations include medicinal plant treatments, cow-horn manure, pulverisation of crystallised silica and natural compost. His aim through biodynamic farming is to express the richness and complexity of his land to its full potential. Harvest is strictly by hand, sorted directly in the vineyard, with only ripe and healthy berries reaching the cellar to be pressed. Alcoholic fermentation uses only natural yeast, followed by vinification with little or no sulphites in partial or full barrel.