Bollinger Rose Champagne | 75 cl

Product Information

While chardonnay tends to bring with it elegance and finesse, pinot noir will make the juicy red fruit pop. In 1950 he became a Director and launched an ambitious modernisation programme whilst respecting Bollinger’s quality requirements.

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You’ll find it wonderfully structured and velvety, with notes of fresh strawberry, redcurrant, cherry and spice. Ghislain de Montgolfier continued to develop the House with the pursuit of excellence as a guiding light. Another of Bollinger’s distinctive features are two plots, the Clos Saint-Jacques and Chaudes Terres, which have never succumbed to phylloxera.With strawberry, cherry and raspberry all clamouring for attention, this is ideal paired with equally fruity desserts. With layers of bittersweet red cherry and raspberry, the pronounced acidity cuts through the richer flavours of beef carpaccio. Jacques Bollinger, the son of Georges, took over as head of the Champagne House on the death of his father in 1918. The high acidity helps to cleanse the palate when paired with raw and cured foods, so don’t be afraid to serve it alongside oysters and carpaccio. Keeping true to the original yellow label, the brand uses a very similar blend here, backed up with bittersweet red berries from the dominant pinot noir grape.

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You’ve no doubt supped a glass or two of the brand’s yellow label in your time, and this rosé version is just as fresh.If you find one with a particularly high level of acidity, this can be balanced out with something high in fat, like duck. A great traveller, like his Aunt Lily before him he made a point of meeting with sommeliers, restaurant owners and wine merchants to promote the House’s wines. Every year, a portion of the best wines joins the exceptional collection of 800,000 reserve magnums destined for the Special Cuvée and Bollinger Rosé blends. This weighty, full-flavoured fizz has been aged for twice as long as is legally required, to bring out the brand’s trademark pastry notes.