96
Wine Spectator
DOM PÉRIGNON ROSÉ, 2004
CHAMPAGNE
" There's power in this lively rosé champagne, harnessed by a silky texture and a sense of finesse. Mineral-inspired, with a rich, smoky base, it offers an expansive palate of pure raspberry, apricot jam and notes of candied kumquat, marzipan, graphite and star anise. " - Wine Spectator
CHARACTERISTICS
| CLASSIFICATION | Champagne |
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Crisp and intense red fruits, wild strawberry, redcurrant, citrus fruit, lime |
| FOOD AND WINE PAIRING | Risotto, scallops with citrus sauce |
| Winemaking | Alcoholic and malolactic fermentation in steel vat and a second fermentation in bottle with disgorgement using the champagne method. The dosage is 5.5 g/L |
| BOTTLE SIZE | 150 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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Regular price
693,00 € T.T.C.
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Sale price
693,00 € T.T.C.
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Wine En Primeur - Delivery beginning of 2024
Wine En Primeur - Delivery beginning of 2025
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DOM PÉRIGNON ROSÉ, 2004
Détail du vignoble
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | Pinot noir, chardonnay meunier |
| VINEYARD SURFACE AREA | - |
| ANNUAL PRODUCTION | 300,000 bottles |
| HARVEST | Manual |
| SOIL | Limestone, chalk |
Histoire et anecdotes
According to the legend, the monk Pierre Pérignon from the Hautvillers Abbey would be the one to originate the champagne method: storage in a cellar, better pressure-resistant bottle, cork, and blending of the three Champagne signature grape varieties. In 1669, he would have passed his knowledge to the Benedictine Thierry Ruinart who founded the first Champagne House in 1729.
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | Champagne |
| GRAPE VARIETIES | Chardonnay, pinot noir |
| AROMAS |
Crisp and intense red fruits, wild strawberry, redcurrant, citrus fruit, lime |
| FOOD AND WINE PAIRING | Risotto, scallops with citrus sauce |
| Winemaking | Alcoholic and malolactic fermentation in steel vat and a second fermentation in bottle with disgorgement using the champagne method. The dosage is 5.5 g/L |
| BOTTLE SIZE | 150 CL |
