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アルコールは適量に節度を持って愉しみましょう。ヴーヴ・クリコは、ワイン＆スピリッツの責任ある飲酒のため、モエ ヘネシーが加盟するspirits EUROPE、discus、Wine in Moderationの活動をサポートしています。
In 1818, Madame Clicquot created the first known blended rosé champagne, unleashing the vivacity and explosive fruit aromas that continue to delight wine-lovers’ palates today.
Clicquot Rosé is the result of a blending of grapes from 50 to 60 different crus, and is composed of up to 45% reserve wines. The cuvé is, based on the traditional Yellow Label blend and completed with Pinot Noir red wine.
Before Madame Clicquot's innovation, the pink hue in other rosé Champagnes was achieved by infusing white wine with elderberries and black grapes.
Sensitive to color, Madame Clicquot wanted to keep this pink without compromising on the quality of her champagne. This is how the idea of blending her red wine with her white wines arose. This subtle blend provided an enhancing effect and marked the creation of the blended champagne rosé technique.
The appearance is luminous, with rosé highlights.
The nose is generous and fine, initially dominated by aromas of fresh red fruit (raspberry, wild strawberry, cherry, blackberry), evolving towards notes of dried fruit and pastry: almond, apricot, brioche.
On the palate, the opening is fresh, then gives way to a fruity harmony.The wine is gourmand, full-bodied and tastes like a delicacy.
The Clicquot Rosé will be best paired with:
Dish to be shared (pies, lasagna, bouillabaisse)
Finger food (tapas, antipasti, sesame crackers, vegetable chips, raw vegetables)
Roundness (red berries, black fruits, stewed tomato, juicy fruits)
