In 1818, Madame Clicquot invented the first known blended Rosé Champagne ever that you can enjoy and share today for its liveliness and burst of fruits.
The coppery champagne, the burst of red fruit aromas…to achieve it, the blend is an essential element, a creative act. The Cellar Master and his team of experts select excellent quality red wines and still wines from some of the most sought-after vineyards in Champagne to find the flavors and characteristics that perfectly express the Veuve Clicquot Rosé style.
Made using 50 to 60 different crus, and 30 to 45% of Reserve wines, the cuvée is based on Yellow Label’s traditional blend: the Pinot Noir predominance (50-55%) provides the structure that is so typically Veuve Clicquot, while Chardonnay (28-33%) adds the elegance and finesse essential in a perfectly balanced wine, and a touch of Meunier (15-20%) rounds out the blend.
The blend is then completed with 12% of still red wine using red grapes, providing fruitiness. The long period of aging in our Crayères (3 years minimum for Rosé) lends silkiness to the Champagne.
Coppery-orange color. Expressive aromas of strawberry and very ripe wild strawberries. A full-bodied, structured, vinous palate which stays fresh. Length and character define this champagne.
GILBERT & GAILLARD
- Luminous color
- Copper hues
- Fresh red fruits
- Biscuity notes of dried fruits
- Viennese pastries
- Beef carpaccio
- Red fruits
CHEESE WITH CHAMPAGNE IS A MATTER OF TASTE. AUDACIOUS, SPARKLING, UNEXPECTEDLY GREAT TASTE.
50 to 55%
15 to 20%
28 to 33%
30 to 45%