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Champagne Philippe Fays - Brut Rosé
Philippe Fays has created a cuvée for those who love champagnes with character.
This 100% Pinot Noir rosé is endowed with powerful fruity aromas that result from maceration of the grape skins together with the juice for 4 to 5 days.
This process, which is rare in Champagne, adds unique aromas and concentration to the wine, as well as a characteristic deep pink color.
Enhanced by the structure of the Pinot grape, this champagne develops pulpy, crisp aromas. The Brut dosage (9 g/l) adds roundness and sweetness to this naturally vinous cuvée.
A rosé de saignée made for intense champagne lovers.
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Terroir: Côte des Bar - Côte Saint-Cyre plots (1972)
Blend: 100% Pinot Noir
Vinification: light treading and maceration of Pinot Noir for 4-5 days after harvest. Stainless steel and enamelled steel vats.
Malolactic fermentation: yes
Aging: 36 months on lees
Dosage: Brut (9 g/l)
Food & Wine pairing: serve as an aperitif or with a meal of fine charcuterie, delicately smoked fish, exotic sweet-savory dishes or fresh fruit desserts (strawberry charlotte, etc.).
Aspect: dense, luminous appearance with long-lasting bubbles.
Nose: red fruits, raspberries.
Palate: Fresh, supple attack with mellow effervescence. The wine reveals pulpy, crisp fruitiness, supported by a hint of grenadine.
Contains sulfites
Champagne fresco , frutti rossi come da previsione , poca persistenza ma non lo trovo un difetto . Lo bevo freddo sui 6/7 gradi e lo accompagno alla pizza (al posto della solita birra ..) o con formaggi molto freschi. E la terza volta che lo ordino e continuerò a farlo
Champagne Philippe Fays
A journey into the southern Champagne region with this Côte des Bar winegrower.
The village of Celles-sur-Ource is home to Philippe Fays' vineyards, where he grows and turn into wine grape varieties so emblematic of his terroir. Among them, the Chardonnay, along with the region's emblematic Pinot Noir and Pinot Blanc, an endemic variety that brings a distinctive touch to the blends.
What's the house style?
Malolactic fermentation on all cuvées, helping to soften the wine's natural acidity for softer, rounder aromas throughout tasting.
