Champagne Extra-Brut, Rosé, Alexandre Bonnet

Provenance: Champagne
Appellation: Champagne
Domain: Alexandre Bonnet
Grape variety(ies): Sélections clonales et massales de Pinots Noirs Champenois, Bourguignons et propres au Domaine, taille courte en Guyot et cordon de Royat. Âge moyen des vignes 30 ans.
Alcohol degree: 12.5%

Along with the estate's Blanc de Noirs, this is the other must-have wine. Colour: Clear, intense pink. Expressive, complex nose of red berries: wild strawberry, raspberry, blackcurrant, redcurrant, spices such as Sichuan pepper. Full on the palate, delicious, very fruity, lively and structured by silky tannins. Long, refreshing finish. Drink fresh within 3 years or up to 10 years for greater complexity. James Suckling: 92/100

Technical sheet >

64,00 CHF

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Technique

Viticulture

Varied limestone and marl from the Kimmeridgian Jurassic, cool, sunny, semi-continental climate in southern Champagne, average altitude 250 m. Agro-ecological practices: precision viticulture, extensive prophylaxis, soil tillage, grassing or sowing between the rows, organic compost, no weedkillers, no insecticides, HVE and VDC certification since 2015. Development of biodiversity by planting orchards, truffle oaks, melliferous fallow land, late mowing of grassed areas (pollination), restoration of vernacular heritage (cadoles).

Oenology

Harvested exclusively by hand and progressively according to the ripeness of the grapes. Sorting in the vineyard. Immediate transfer to openwork crates. Rosé d'asesmblage: white wine (slow pneumatic pressing, no pruning, static settling, light sulphiting, simple yeasting, natural malolactic fermentation, light filtration after chilling) + red wine (manual sorting of bunches, total de-stemming, gravity-fed vatting, gentle maceration under immersed cap, 6-day vatting). Aged for an average of 36 months on the lees, disgorged with low dosage to preserve the purity of the wine.

Suggestions for accompaniment

Serve at 8-10°C and leave to open in the glass for 5 minutes. Enjoy as an aperitif or with a rhubarb and asparagus salad or a tomato and Collioure anchovy tart.