Rose de Saignee – Les Beaudiers 2013

$124.00

100% Pinot Meunier. Terroir de Chavot. Plots planted in 1953, 1958, and 1965. Clay and silty soils, not very deep, with a little of flints and little stones. Chalky subsoils. Certified Biodynamic. This Rosé de Saignée is produced with the Pinot Meunier grape variety which comes from plots situated in “Les Beaudiers”. We use traditional and cultural methods which include short pruning for a limited production; this is a manual and careful work with regular ploughing so as to obtain healthy grapes. Our know-how and the quality of our Terroir make this wine unique. Traditional, done in a sustainable way and influenced by natural philosophy and dynamics methods. Destemming and maceration for 12 to 16 hours depending on the years. Alcoholic fermentation (with natural yeast) in barrels, aged of 4 years minimum. No malolactic fermentation. Ageing for 6 months and light filtration before bottling during the spring time. Extremely careful, meticulous work is done in the vineyard to obtain the healthiest grapes. Destemming and maceration of 12-16 hours, primary fermentation in barrel, dosed at 0 – 5 gr/l depending on the vintage. AG: The natural richness of the old vines confers unreal depth and voluptuousness. Readers should expect a powerful, broad Champagne. In this tasting, the Beaudiers is stunning.

Product Description

100% Pinot Meunier. Terroir de Chavot. Plots planted in 1953, 1958, and 1965. Clay and silty soils, not very deep, with a little of flints and little stones. Chalky subsoils. Certified Biodynamic. This Rosé de Saignée is produced with the Pinot Meunier grape variety which comes from plots situated in “Les Beaudiers”. We use traditional and cultural methods which include short pruning for a limited production; this is a manual and careful work with regular ploughing so as to obtain healthy grapes. Our know-how and the quality of our Terroir make this wine unique. Traditional, done in a sustainable way and influenced by natural philosophy and dynamics methods. Destemming and maceration for 12 to 16 hours depending on the years. Alcoholic fermentation (with natural yeast) in barrels, aged of 4 years minimum. No malolactic fermentation. Ageing for 6 months and light filtration before bottling during the spring time. Extremely careful, meticulous work is done in the vineyard to obtain the healthiest grapes. Destemming and maceration of 12-16 hours, primary fermentation in barrel, dosed at 0 – 5 gr/l depending on the vintage. AG: The natural richness of the old vines confers unreal depth and voluptuousness. Readers should expect a powerful, broad Champagne. In this tasting, the Beaudiers is stunning.

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