Louis Roederer Brut Rosé Champagne Cl 75

THE MILLESIMAL.

For the assemblage of the Brut Rosé, the three-stage climatic waltz perarlto with strong, sharp and decisive contrasts was essential!

Gorgeous and dry spring that flows into a scorching June, otherwise cool and rainy fall summer, finally a warm, sunny and very dry September

The “key” to the 2014 Brut Rosé vintage lies both in the terroir but also in the work in the vineyard.

Certainly of fundamental importance is gypsum where it performs its function especially in the mid to low hill area, allowing for the limitation of water stagnation that occurs in the summer, consequently, certainly increasingly virtuous viticultural practices are of fundamental importance

BRUT ROSE’ PROCESSING

For the elaboration of Brut Rosé, Louis Roederer has developed, clearly over the years, an absolutely unique method in Champagne, namely infusion. In practice, the procedure allows the juicy, ripe part of the Pinot Noirs to be extracted while preserving a great deal of freshness.

A unique blend with about 65 percent Pinot Noir, 35 percent Chardonnay and a 20 percent proportion of wines vinified in wooden barrels. The cuvée Rosé Vintage is aged on the lees for 4 years on average, to which is added a rest of at least 6 months in the bottle after disgorgement to perfect its maturity.

THE TASTING