Rosé Champagne

Champagne Champagne
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Rose Champagne

Madame Clicquot created the first blended Rosé in 1818 by adding some red wine to Yellow Label champagne. The result was Veuve Clicquot Rosé, a fruity and full-bodied expression of the Veuve Clicquot style.

THE BLEND

Made using 50 to 60 different crus, the cuvee is based on Brut Yellow Label's traditional blend, 44 to 48 % Pinot Noir, 13 to 18 % Meunier, 25 to 29 % Chardonnay.
Intro

The blend draws on a particularly high percentage of reserve wines originating from several harvests (usually 5 or 6): from 25 to 35%, sometimes as much as 40% to ensure the consistency of the House style.

The reserve wines, some of which are 9 years old, are kept separately depending on the origin of the crus and the years in which the wines were produced.

This blend is completed with 12% of red wine using red grapes specially raised and selected to give a marvellous balance to this rosé.

Tasting notes

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

Robe

  • Luminous color
  • Copper hues

Aromas

  • Fresh red fruits
  • Biscuity notes of dried fruits
  • Viennese pastries
Champagne

Food pairing

Suggestions

  • Tuna
  • Beef carpaccio
  • Duck
  • Red fruits
  • Tomatoes

Clicquot Gourmand

The traditionally revolutionized Veuve Clicquot House.

We are Clicquot

Play
Thierry Pierrot, Winegrower
Episode #11

Technical identity

StructureReservewinesRedwinesDosageFreshnessFruitiness
Structure
Pinot Noir
50 to 55%
Fruitiness
Meunier
15 to 20%
Freshness
Chardonnay
28 to 33%
Reserve wines
Blend
30 to 45%
Red wines
Red wines
12%
Dosage
Brut
10 G/L
Serving temperature
8-10
EN SERVICE
Ageing potential
3
Years
Blend
50-60
CRUS
  • Grands crus
  • Premiers crus
  • Other crus

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