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Wine Information
Disgorged in 2010
Total acidity 5,2 g/l H2SO4
Dosage 3 g/l.
Dosage liquor matured in oak casks (over 15 years).
GRAPE VARIETIES BLEND:
Pinot Noir 100%
VINIFICATION:
Once the stems totally removed, the entire berries macerate under controlled temperature during around 18hours, depending on the vintages.
Following up of the bleeding off (saignée). Using variable soaking times allows to obtain the aromatic structure and colour that we aim at for our cuvee of Boërl & Kroff Rosé.
TASTING:
By Gérard Basset, MS.MW, Best Sommelier in the World 2010
Beautiful medium coper colour with golden tinges and a small cordon of very small bubbles.
The nose reveals some lovely candied cherry notes, then it opens up on a mixture of nuances dominated by notes of wild strawberry.
Tight at first on the palate but nevertheless quite juicy with a superb texture and an intriguing blood orange aftertaste.
This is a Champagne rosé quite unique in style and bursting with energy.
