|Goes well with||Aperitif (on its own), Cheeses, Duck, Fish, Lamb, Roast Chicken, Salmon, Seafood|
|Grape type||Chardonnay, Pinot Noir|
|Drinking style||Complex, elegant, concentrated|
A great rosé Champagne should be made from very ripe grapes, a difficult feat in the cool Champagne climate.. That is why Louis Roederer decided to invest in one of the most precocious vineyards of the Champagne region, in Cumières, where the light of the steep, south-facing clay and limestone slopes face is accented by the Marne River, producing high phenolic maturity. In selected plots, Louis Roederer applies precision viticulture adapted to the elaboration of a saignée rosé.
70% Pinot noir, 30% Chardonnay with 20% of the wines fermented in oak barrels with weekly batonnage. No malolactic fermentation was performed, keeping a taut structure throughout. To make rosé champagnes, Roederer still uses the saignée method after a 6-8 day cold maceration.
The structure and richness of our Roederer Brut Rosé makes it a great match for main courses, particularly salmon, lamb, veal, guinea fowl, and other game birds.