In the development of its rose champagnes, Louis Roederer still uses the skin contact method leaving the black grapes to macerate in the wine press for several hours to extract the pigmenting substances from the must. To confer colour and style, Louis Roederer uses Pinot Noirs from old Cumires vines which produce very ripe grapes of exceptional aromatic depth. The ros wine is then usually left to age for a period of four years, plus an additional six months after disgorgement to ensure perfect maturity.

Dosage: 11 to 12 grams per litre. The 'liqueur de dosage' is prepared with the greatest of care from a selected blend of 8 to 10 of the very best crus from the Louis Roederer vineyard and then left to age in oak casks.

Tasting Notes
colour: Pink tones with orange, almost ochre highlights. A stream of lively, delicate bubbles.

Nose: Rich, intense, distinctly red-fruit nose (strawberries, cherries) with sweet floral notes (white flowers) and almost a whiff of stewed fruit. The bouquet is neat, honest and precise.

Palate: Savoury at first, with a soft, almost caressing texture that gives an impression of great finesse and precision. The mouthfeel is fabulously light, fresh and fruity the complete antithesis of the ripe, warm, dry conditions that characterized this vintage. The wine opens up within seconds to reveal all of its generous volume and substance. Flesh and freshness combine to produce a vinosity that lingers eternally on the finish. An irresistibly airy Champagne.

Food Matching
An excellent accompaniment to fish or meats such as lamb, veal, guinea-fowl or even pheasant.

Grapes
70% Pinot Noir, 30% Chardonnay

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