Non-vintage Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Noir 100%
Classification Champagne AOC
Region Champagne
Soil Jurassic kimmeridgian limestone
Harvest Dates Beginning of September
Sites Les Riceys parcels (October 2021 release context)
Vine Age 25
Fermentation Vessels Steel tanks
Pressing Method Low-Pressure Mechanical Pressing; Only First-Press Juice Is Used
Malolactic Fermentation 100%
Maceration 2 days
Contains Added Sulfites Yes
Unfiltered Yes
Serving Temperature 7°C · 45°F
Production Details Current producer specification: saignée rosé made with gravity handling, natural settling, low-pressure mechanical pressing and first-press juice; malolactic fermentation; no filtration; sulphites below 35 mg/L; and 36 months on the lees. An undated alternate producer sheet additionally describes approximately two weeks of low-temperature alcoholic fermentation, natural complete malolactic fermentation, 100% tank maturation and two to three years on laths; it gives three rather than two maceration days. Partesa describes Cordon de Royat training, vineyards at 250–300 m and a reported yield of 800–1,100 kg/ha. These ranges and month/year durations are retained as text and are not converted into exact numeric canonical fields.
Tasting Notes Strawberry, raspberry, rose petals, red fruits, citrus fruit, mandarin orange and a refined touch of white pepper
Food Pairing Aperitif; salmon carpaccio; scallops; sushi; grilled meat
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1616253 | — | — | wine-searcher.com ↗ |