description
Details of wine
Vincent Brochet in his Domaine has always asserted that to obtain an exceptional wine one must start from exceptional grapes and that the achievement of this goal was possible only by establishing a relationship of protection and respect for the land.
All this involves the use of cultivation techniques that do not involve the use of pesticides, herbicides and fertilizers.
The vinification must be simple in order to preserve the characteristics of the terroir which will then be found in the final wine.
The Champagne La Rosé produced by its cellar is obtained from the traditional blend of Chardonnay, Pinot Noir and Meunier to which is added 10% of red wine called Coteaux Champenois.
The result is a Champagne for connoisseurs, fresh and lively that manages to satisfy the most demanding palates.
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Color
Rosa tendente all'arancio.
Smell
Fruttato, polpa di mela e frutti rossi.
Taste
In bocca è morbido ma croccante, asciutto e vivace.
Pairings
Ideale con piatti elaborati di pesce, crostacei e formaggi non molto stagionati.
Details
Features
| YEAR | NV |
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| VINES | 15% Chardonnay, 80% Pinot Nero, 5% Pinot Meunier |
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| ALCOL | 12.00 |
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| FORMAT | 0,75 L Standard |
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Details
Informations
| CLASSIFICATION | AOC Champagne |
|---|---|
| TEMPERATURE | 6-8 |
| LOCATION | Écueil (France) |
| GROUND | Suoli prevalentemente sabbiosi. |
| WINEMAKING | La fermentazione malolattica viene svolta per tutti i vini. |
| PRODUCTION | Diserbo meccanico. Nessun diserbante chimico, pesticidi o fertilizzanti chimici. |
| PERLAGE | Perlage fine e persistente. |
Details
Awards
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CELLAR
Name: Vincent Brochet
Start-up year: 1721
Address: 28 rue de Villers-aux-Nuds - Écueil (France)
Web Site: www.champagne-vincent-brochet.com/en
I choose a simple and ancestral winemaking. I have the wish to reveal the personality of each terroir, grape or year : « years go by and are not alike ». Grapes are picked at high maturity to avoid adding sugar for the fermentation. The whole fermentation takes place in old oak barrels; wood comes from the Mountain of Reims. Fermentation starts spontaneously thanks to natural yeast in the must (indigen yeasts). Second fermentation is controlled in order to preserve freshness and vivacity to the wine. Then wine matures (ripens) 9 months on lees in barrels till the bottling. Our aim is to sublimate what the Nature gave to us ! (Gaspard Brochet)