Madame Clicquot created the first blended Rosé in 1818 by adding some red wine to Yellow Label champagne. The result was Veuve Clicquot Rosé, a fruity and full-bodied expression of the Veuve Clicquot style.
Coppery-orange colour. Expressive aromas of strawberry and very ripe wild strawberries. A full-bodied, structured, vinous palate which stays fresh. Length and character define this champagne.
Made using 50 to 60 different crus, the Cuvee is based on Brut Yellow Label's traditional blend, 44 to 48 % Pinot Noir, 13 to 18 % Meunier, 25 to 29 % Chardonnay.
The blend draws on a particularly high percentage of reserve wines originating from several harvests (usually 5 or 6): from 25 to 35%, sometimes as much as 40% to ensure the consistency of the House style.
The reserve wines, some of which are 9 years old, are kept separately depending on the origin of the crus and the years in which the wines were produced.
This blend is completed with 12% of red wine using red grapes specially raised and selected to give a marvelous balance to this rosé.
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