Treat yourself for a special night, in solo or with a lucky partner. Run a warm bath, light up your candle and pour yourself a glass of champagne. Immerse your rose and sandalwood bath cookie into the water. Close your eyes. A rejuvenating moment for both your body and your mind.
This De Sousa Rosé is a 100% Grand Cru Chardonnay, a mineral, biodynamic wine with notes of nougat and lemon-curd on the palate. A delish.
Popping the bottle back into the fridge with the stopper allows you to drink the champagne over a few days.
All our gift packs comes gift wrapped and we can include a hand-written gift message.
This Rosé Champagne Relax Gift Pack includes:
1 x De Sousa Rosé Champagne Bottle (750ml)
1 x De Sousa Branded Stopper - Keeps the champagne fresh for days (in the fridge).
1 x ASPAR Candle - An aroma-therapeutic candle made with coconut and soy wax, infused with essential oils to create a spa ambience in any room. 60hrs.
1 x Solitude Luxury Nurture Bath Cookie – contains kaolin clay, French pink clay, shea butter, cocoa butter, bi-card soda, citric acid, essential oils: rose, sandalwood, petitgrain, patchouli, Himalayan crystal salts and dried rose petals. Certified organic.
About the champagne house
The De Sousa family are based in the Grand Cru village of Avize in the Côte Des Blancs. Father and Vigneron Erick De Sousa has a Portuguese background and practices Biodynamic viticulture. The family runs just over 9 hectares, most of which in Avize but also in the Montagne de Reims and Ambonnay, also a small vineyard in the Marne Valley - Mardeuil. Ericks' winemaking philosophy supports later ripening which allows the vines to benefit from the mineral-rich soils. This interaction enables the champagne to develop a palate profile that has abundance and purity and in our view, a remarkable length and finish compared to many other champagnes.
The main characteristics of De Sousa Champagne are: 'Vieilles Vignes' or old-vine viticulture; The vineyards are ploughed traditionally by horse and some of the oldest vines go back to the early 1930's; Full malolactic fermentation; Extended lees ageing; Ageing of reserve wines in barrel.