Alexandre Bonnet

Les Contrées Rosé 2019 Bottle (0.75L) | Naked Bottle

Cuvée Alexandre Bonnet Les Contrées Rosé 2019 is the ideal champagne for your tasting moments, around a good meal. A plot selection from a steep, south-facing region, this cuvée is an intense, racy maceration rosé that sublimates the Pinot Noir grape from Les Riceys.

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Alexandre Bonnet Les Contrées Rosé 2019 champagne is ideal for your tasting moments, around a good meal.

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Terroir : Kimmeridgian Jurassic limestone and marl, cool, sunny, semi-continental climate of southern Champagne, average altitude 250 m.

Culture: Precision viticulture with HVE label since 2015, organic practices: extensive prophylaxis, no weedkillers, soil cultivation, partial grassing, organic composts, reduced frequency of treatments, no insecticides.

Environment: Development of biodiversity by planting orchards, truffle oaks, melliferous fallows, late mowing of grassed areas (pollination), restoration of vernacular heritage (cadoles).

To the eye

A limpid ruby-red color with a hint of tile.

On the nose

An intense nose of burlat cherry, forest fruits, blackcurrant, blueberry, peppermint and black pepper.

In the mouth

Full-bodied, powerful, structured by silky, vinous, racy tannins.

Food & champagne pairings

Alexandre Bonnet Les Contrées Rosé 2019 goes well with prime rib, pigeon salmi, grilled lamb chops.

Ideal operating temperature

Drink at 8-10°C and leave to open for 5 minutes in the glass.

Potential of keeping

Delicious right from the start, La Forêt Rosé de Saignée is a great wine that connoisseurs can leave to evolve for twenty years or so.

Assembly :
100% Pinot Noir

Vinification :

Harvesting: Exclusively manual and progressive depending on grape maturity. Sorting in the vineyard. Immediate transfer to openwork crates.

Grape variety: Pinot Noir from a massal selection Estate planted in 1974, shortened Guyot simple pruning (8 eyes instead of 10), yield 40% below the Champagne average.

Vinification: Hand sorting, total destemming, gravity-fed vatting, 72-hour maceration, including 24 hours pre-fermentation cold maceration, light sulfiting, simple yeasting, natural malolactic fermentation, light filtration after chilling.

Ageing: 5 years on lees, disgorged with a low dosage of 5 g/L to preserve the wine’s purity.