Alexandre BonnetLa Forêt Rosé de Saignée Bottle (0.75L) | Wooden Case
Alexandre Bonnet La Forêt Rosé de Saignée Bottle Wooden Case is an intense and distinguished maceration rosé from that sublimates the Pinot Noir of Les Riceys. This champagne is made from the 2015 harvest.
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Terroir : Various limestones and marls from the Kimmeridgian Jurassic, cool and sunny semi-continental climate of the South of Champagne, average altitude 250 m.
Cultivation: Precision viticulture with HVE label since 2015, organic practices: broad-spectrum protection, no weedkillers, soil tilling using horses, partial grassing, organic composts, reduced treatment frequency, no insecticides.
Environment : Development of biodiversity by planting orchards, truffle oaks, melliferous fallows, late mowing of grassy areas (pollination), restoration of local heritage structures (cadoles).
A limpid ruby red colour with a hint of brick.
On the nose
An intense nose of burlat cherry, forest fruits, blackcurrant, blueberry, peppermint and black pepper.
In the mouth
Ample, powerful and structured by silky, vinous and racy tannins.
The Alexandre Bonnet Les Riceys Rosé de Saignée goes well with a rib of beef, a pigeon salmi, grilled lamb chops.
Serve between 8 and 10 °C and let the champagne open in the glass for 5 minutes.
The Alexandre Bonnet La Forêt Rosé de Saignée is a great wine that shines from its youth and that champagne lovers will be able to let evolve for about twenty years.
100% Pinot Noir.
Harvesting: Exclusively manual and progressive depending on the maturity of the grapes. Sorting in the vineyard. The grapes are brought to the winery immediately, in perforated boxes.
Grape varieties: Pinot Noir from a massal selection Domaine planted in 1974, Chardonnay, Meunier, Blanc Vrai (Pinot Blanc), Buret (Pinot Gris), Arbane and Petit Meslier planted on the same plot, various prunings in Chablis, cordon de Royat and Guyot simple, yield 40% lower than the Champagne average.
Manual sorting, total destemming, vatting using gravity, 72-hour maceration including chilling for 24 hours before fermentation, light sulphiting, addition of basic yeast, natural malolactic fermentation,
light filtration after cold stabilisation.
Ageing: 5 years on lees, disgorgement with low dosage of 5 g/L to preserve the purity of the wine.
Vintage 2015: 3497 bottles produced.
Extra-Brut 5g/litre g/liter
