Winery Stephane BrunetBrut Rosé Champagne Grand Cru
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This wine generally goes well with
The Brut Rosé Champagne Grand Cru of the Winery Stephane Brunet is in the top 0 of wines of Champagne Grand Cru.
Details and technical informations about Winery Stephane Brunet's Brut Rosé Champagne Grand Cru.
Discover the grape variety: Trebbiano di Soave
Lively and structured dry whites with a pale golden colour, slender palate and preserved acidity, with signature aromas of almond (hallmark), white flowers (acacia), citrus, white stone fruit (apple) and mineral notes. An airy and taut profile. Traditional component of Soave DOC, contributing to the aromatic richness of great Venetian whites. Genetically identical to Verdicchio delle Marche, an Italian white variety grown in Veneto around Soave.
Informations about the Winery Stephane Brunet
The Winery Stephane Brunet is one of of the world's greatest estates. It offers 12 wines for sale in the of Champagne Grand Cru to come and discover on site or to buy online.
The wine region of Champagne Grand Cru
Elite of Champagne: 17 villages rated 100% on the cru scale (1919), only 5% of the 319 communes. Exceptional bubbles with signature notes of brioche, toasted hazelnut, honey, candied citrus, russet apple and chalky minerality, a chiselled finish. Cote des Blancs (Avize, Cramant, Mesnil) sublimates taut, saline Chardonnay. Montagne de Reims (Ambonnay, Bouzy, Verzenay) magnifies fleshy, deep Pinot Noir.
The wine region of Champagne
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
