The grape must used to make the Champagne de Castelnau cuvées comes from 144 villages and 180 presses spread across the appellation area. Received in Reims, each must is tasted and analyzed before being placed in fermentation tanks. Under the action of yeast, it becomes still wine by transforming sugar into alcohol. Vinified separately to preserve all the intrinsic quality of the product, each grape variety of each cru is then tasted by the Cellar Master and his oenologists, before being blended. Enhancing the individual properties of the wines while ensuring the typicity and continuity of the Castelnau cuvées: this is the promise of this essential stage where different grape varieties, terroirs and vintages are blended, in proportions that vary from year to year. The wine can then be bottled and aged in the cellar for several years, until it acquires all the richness and aromatic complexity that will give it its personality. With summer just around the corner, we’re off to discover Brut rosé.
Castelnau Brut RoséOn tasting, the color is pomelo pink, with a hint of salmon. The nose is subtle, evoking delicate, fleshy wild strawberries and sun-drenched plums. The palate is tender, voluptuous, light and delicate. The finish is confectionery and fruit jelly, with a delicate note of cherries in brandy, reminiscent of Pinot Noir and the character of rosé. This cuvée has all the appeal of a Champagne Blanc, with the touch of subtlety that makes a Champagne Rosé so charming and different.
This Champagne Rosé is ideal with warm tarts, clafoutis and desserts based on white and red fruits. It’s also a refined accompaniment to aperitifs.
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