30,50 €
Guy Charbaut, Rose
Brut-Premier Cru
This is the House’s oldest Cuvee, and it requires a particular, but above all, mastered know–how. The Pinot Noir grapes are destemmed and crushed. They must then macerate in the grape berries skins for 12 to 24 hours. This method is called “maceration” or “saignée” and produces a powerful rosé wine, to which 10% Chardonnay is added for a final hint of refined freshness.
In stock
A blend of wines from the following terroirs: Chardonnay from Bisseuil and Pinot Noir from Avenay Val d’Or.
Pinot noir 90% – Chardonnay 10%
Reserve wines: 10% (wine made from maceration)
Maceration from 12 to 24h depending on the year, the wine matured in stainless steel vats, then aged for a minimum of 8 years in our cellars.
The dosage is 6,7g/L — brut.
| Weight | 1.2 kg |
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