Grande Sendrée Rosé
Grande Sendree Rosé in a nutshell…
~ Sourced from a single location
~ Pinot Noir
~ “Crayot” soil
~ Rosé made using the saignée method with addition of Chardonnay
~ Liqueur de dosage aged in wood
Vinification of the Brut Rosé cuvée
~ Rosé made by means of the saignée method with maceration lasting 3 days
~ Only the juices from first pressing – the cuvées – are used
~ Mechanical low-pressure presses
~ Use of gravity to avoid pumping, thus avoiding oxidisation
~ Minimal use of sulphur
~ Natural settling
~ Alcoholic fermentation for roughly 2 weeks at low temperature
~ Then total and natural malolactic fermentation
~ No filtering
~ Assemblage – 35% of the wines are matured in oak barrels from the Tronçais forest for 9 months
~ After bottling, the cuvée is aged for more than 6 years sur lattes (on laths).
~ Dosage: 6 g/l
GRAPE VARIETY: 92% Pinot Noir, 8% Chardonnay
FOOD PAIRINGS: Ideal as an aperitif. To go with a saffron cream of mussels soup, a crayfish salad or a monkfish blancmange. Serve at: 45°F.
TASTING NOTES: Complex nose opening onto notes of strawberry, raspberry and violets with toasted nuances. Round, supple, with a rather lively spinal column tightening the entity, the palate recalls red fruits; it is fresh and complex at the same time. A rich Champagne with great persistence.