Of the coupage of this rosé champagne, 20-25% was crafted from wine bases from the past two vintages. Furthermore, 18-19% of the Premiers Crus Pinot Noir grapes received a short maceration to extract lite pigmentation from the red grapes skin providing for this champagne´s rosy color. The wine bases used in this champagne received their alcoholic fermentation in stainless steel vats at controlled temperatures.
Ruinart Brut Rosé was aged in its bottle in the “crayères” caves underneath the Ruinart House of Champagne and there was 9 grams of sugar per liter added after its disgorgement (the liqueur de triage added during its disgorgement).



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