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Putojantis sausas
The grapes used to make the wine are sourced from the Grand Cru growing sites in the Montagne de Reims. At least six reserve wines from different vintages are used (on average 55 %) and 80 % of the wine is aged in small oak barrels.A harmonious, elegant rosé sparkling wine with a classical approach, it smells of fresh and syrupy cherries, strawberries, chalk and butterscotch. In the mouth it is very dry and mineral, with a soft, creamy mousse.
Serve at 8-12 °C with oysters, seafood, fish dishes and eggs benedict.
Light salmon pink, delicate copper reflections, very fine mousseux. Nuances of raspberries and pickled red cherries, delicately reminiscent of quince, some biscuit in the background. Medium-bodied, white apple, taut and tight-knit, fine acid structure, almost bone-dry in the finish, a multi-faceted accompaniment to food.
Eric Rodez has been producing champagne in the eighth generation since 1984. Before taking up his work as a recolte manipulant, he gained experience in Burgundy and as cellar master at Krug, where he was responsible for the Grand Cuvée. During this time, the foundation was laid for what particularly distinguishes his champagnes today: he has mastered the complex assemblage technique like hardly anyone else. Until the end of 2018, he was also mayor of Ambonnay for more than ten years and is committed to his region as a whole by trying to promote quality in viticulture in the Champagne region. For some time now, he has been supported by his son Mikhael, who is responsible for the vineyards. Mikhael was also the one who urged Eric to vinify single vineyards. This required some persuasion, as nothing is blended here; it was unusual for Eric not to intervene. Nevertheless, these champagnes also turned out to be a great success: Masterpieces and filigree and finesse. In 1989, he began the conversion to a biodynamic winery and has been certified since 2017. He regularly goes into a rage when we ask him about the harvest quantity. He shows us vines in neighbouring vineyards that bend to the ground under the weight of countless grapes: "Every year we harvest ever larger yields and thus endanger the quality of the product, on whose reputation we all depend!" says Eric. As mentioned earlier, Eric is a master in the cellar: infected by his time at Krug, he is almost obsessive about the ageing of individual parcels: from 35 parcels he vinifies 60 different base wines, some in tank, most in used wood (he is convinced that wood adds complexity and complexity to Champagne), some with malolactic fermentation, others without. The aim is to develop an assemblage that is more complex than its ingredients. Once a year, he works on his composition in this way, "every year a whole new symphony is created!" enthuses Eric, who likes to compare his creative process to that of a musician and composer. Eric's champagnes are characterised by a distinct vinosity paired with multi-layered complexity, finesse and elegance.
