Jean Josselin - Audace NV
Our "rosé-vrai" champagne comes from a maceration, a process consisting of putting the white juice of the pinot noir in contact with its red skin. This cuvée is therefore represented by two winemaking tools used during this maceration. On the left, the drawing of a " drain ", used to pump the juice into the middle of the tank without the seeds and skins to water the latter and promote the transfer of color and aromas. On the right, a " pigeou ", used to push the grape skins from the top of the tank to the bottom, always with the aim of putting the juice and the skin of the grapes in contact.
Historical
Champagne is a maceration rosé.
Composition
100% Pinot Noir.
The Josselin's opinion
Rosé Champagne obtained by maceration, rich and fruity, let yourself be surprised by accompanying it, for example, with a Raspberry Crisp.
The oenologist's opinion
Its balance and the persistence of its red fruit flavors make it a harmonious wine.
• Vinification : Grapes sorted, destemmed and macerated for 24 to 36 hours depending on the year. Extraction of the juice. Blending of this juice and the press juice. Malolactic fermentation completed, three rackings and one filtration carried out before bottling
• Dosage : 3 g/l
• Organoleptic analysis : Beautiful redcurrant color. Nose dominated by small red fruits, redcurrants and raspberries. Rich palate, with lots of fruit, and a finish of redcurrant and liquorice.
• Food/wine pairing : Sashimi, white meats.
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