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Viinin Kuvailu
The Story
The "Rosé 1er Cru", somewhat of a stranger in this Champagne house renowned for its "blanc de blancs", is in no way overshadowed by its more prestigious stable mates. This Champagne combines the finesse of the Chardonnay with the fruitiness of the Pinot Noir, the result is sublime. The bouquet is very fresh, both fruity and floral, the bubbles fine and persistent. The palate thrilling, with plenty of fruity acidity, lacking in so many rosé Champagnes, and distinctive, pure berry fruit flavours.
As with all top Champagnes, the most extreme care is taken with the harvesting and vinification of the grapes. Only small containers are used to carry the grapes to the vinification cellar, preventing premature damage and oxidation. The grapes are gently pressed 2 traditional vertical Champagne presses and the musts are cooled for clarification. After about 10 hours, when the heavier sediments have fallen, the musts are racked and the fermentations begin. Each parcel of the vineyard is vinified apart, providing Didier Gimonnet with a wide selection of wines from which to create the perfect blend at a later date. The malolactic fermentation always take place, allowing a better evolution of the aromas and flavours and prolonging the longivity.
Before bottling in April, the wines undergo a "cold treatment" in order to precipitate the bi-tartrates, followed by a Kieselguhr filtration. After bottling and the addition of the "liqueur de tirage" the bottles are transfered to the ageing cellars, where the temperature is a constant 8/9°C, for a period of at least 18 to 24 months for non vintage Champagnes and 4 to 6 years for the vintage Champagnes. The traditional "remuage" or bottle turning is performed manually. Disgorging takes place 3 to 6 months before the wine is sold. The dosage of the "liqueur d'expédition" is always at a low percentage, and is derived from the estates older wines, ensuring that the true "blanc de blancs" characteristics are maintained.
