- One of the most important rosés of its time and our go-to rosé champagne for pairing with food
- 100% pinot noir made using the maceration method (skin contact)
- Loaded with berry fruits, redcurrant and blood orange
Made in the traditional saignée method, 48hr to 72hr skin contact only. This oozes class, elegance and one of the most important rosés of its time. This rose was first created by Bernard de Nonancourt in 1968 at a time when making rosé was considered fanciful and in our mind remains a go-to rosé when exploring champagne, especially when pairing with foods.
Lots of lively berry fruits, redcurrant and blood orange. The palate has a great balance between uplifting acidity, freshly picked fruit, like black cherry and a marked vinous character that makes this such an interesting style.This is 100% pinot noir from the best crus of Ambonnay, Bouzy, Louvois and Tours-Sur-Marne.
Serve around 8-10 degree celsius