Alexandre BonnetRosé Bottle (0.75L) | Naked Bottle
Alexandre Bonnet Rosé is a charismatic blended rosé, expresses the generous character of Pinot Noir des Riceys.
Existe aussi en :
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, intense pink colour.
On the nose
An expressive and complex nose of small red fruits: wild strawberry, raspberry, blackcurrant, redcurrant, spices like Sichuan pepper.
In the mouth
Full, greedy, very fruity, lively and structured by silky tannins. Long and refreshing finish.
The Alexandre Bonnet Les Riceys Rosé can be enjoyed as an aperitif, or at the table with a rhubarb-asparagus salad or a tomato and Collioure anchovy tart.
Serve between 8 and 10 °C and let the champagne open in the glass for 5 minutes.
Pour this wine within 3 years to enjoy its youthful qualities or wait up to 10 years for a more complex experience.
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 20% lower than the Champagne average. Average age of the vines: 30 years.
Vinification: White wine: slow pneumatic pressing, elimination of pruning, static settling, light sulphiting, addition of basic yeast, natural malolactic fermentation,
light filtration after cold stabilisation. Red wine: manual sorting of the bunches, total destemming, vatting by gravity, gentle maceration under a submerged cap, vatting for 6 days.
Ageing: 24 months minimum on lees, disgorgement with low dosage of 6 g/L to preserve the purity of the wine.
Extra-Brut 6g/litre g/liter
