Ranked among the top 10 Rosé Champagne currently available by…
…Wine Spectator - 90 Points
Strong graphite and cedar notes complement the raspberry/cherry flavours in this full-bodied rosé. Assertive and firmly structured, it can stand up to roast chicken or pork. Only 400 cases made.
…Steve Tanzer - 90 points
Light pink. Rich, spicy aromas of cherry, raspberry and strawberry preserves, with a complicating floral nuance. Round, pliant and plush, with sweet but precise red berry and cherry flavours. Very rich but also fresh and energetic, finishing with a pure cherry flavour and an exotic floral pastille accent. Only 300 to 450 cases of this saignée rose are made each year.

This convivial and original champagne is ideal before or during a meal. It would go perfectly with pan-seared foie gras in red berries, fillet of duck with baked fig or a delicate cherry-filled puff pastry dessert.
Champagne should be served chilled and not iced, at an ideal temperature of 10º. The “Rosée” cuvée can be decanted 10 to 15 minutes before serving in an amphora style decanter

Une Grande Marque de Champagne, with most of the vines planted on superb sites lying on the hillsides of Ambonnay, a village classified as a “Grand Cru” located in the “Montagne de Reims” area. This family house has raised its qualitative levels considerably over the past decade, and is recently being noticed by the likes of Robert Parker, et al.

Blend: this rosé champagne is made by a process of maceration (rather than by blending red and white wines). Being in contact with the juice for 2 or 3 days, the grape skins naturally impart their colour to the must and encourage the development of red berry fruit aromas. This is a single vintage champagne, but not declared as a vintage. Cellar ageing: 18 to 24 months.
Technical Data:
Dosage: 13 gr sugar per litre.