L'Aube, Vineyard: Valverot
Soil is Kimmeridgian limestone (chalky marl)
Ageing sur lattes:
Bottled Spring 2013, Disgorged November 2018
The grapes are crushed and macerated for just under 24 hours before being pressed. The juice is separated according to the rules of the Champagne, followed by debourbage (settling), then by alcoholic fermentation in stainless steel vats and malolactic fermentation. The wine rests in stainless steel vats for several months before tirage and second fermentation in bottle «prise de mousse».
The ripe Pinot Noir of the Aube combined with the long sur latte aging gives this champagne a wonderful depth of flavour with notes of strawberries, citrus and green apples, enveloped in subtle autolytic notes, and underlined by a crisp acidity.
Grilled lobster with fermented cherries. The intense fruitiness and red berry melange, alongside the round mouthfeel, and precise acidity of the Rosé compliments the sweetness of the lobster meat and the cherry flavours.