Domaine Alexandre Bonnet : Rosé Extra Brut

Characteristics and tasting tips for the Rosé Extra Brut from Domaine Alexandre Bonnet

Tasting

Colour
This rosé champagne shows a fine mousse and the pink hue characteristic of cuvées made from Pinot Noir grown in Les Riceys.

Palate
The Extra Brut dosage gives this champagne a dry, structured palate, driven by the acidity and minerality of the limestone terroir of Les Riceys, where Pinot Noir expresses itself with precision.

Food and wine pairing
This non-vintage Rosé Extra Brut pairs beautifully with fine charcuterie, white meats and roast poultry. Its dryness and freshness also make it an interesting companion for firm-textured fish, as well as for Mediterranean cuisine based on grilled vegetables or oven-baked fish. As for cheese, it works well with uncooked pressed cheeses or fresh goat's cheeses.

An Extra Brut rosé champagne from Domaine Alexandre Bonnet, an expression of the Pinot Noir of Les Riceys

The estate
Founded in 1970 by Serge Bonnet, supported by Alain and René, Domaine Alexandre Bonnet is based in Les Riceys, in the heart of the Côte des Bar in the Aube. A grower-producer (récoltant-manipulant), it cultivates only its own vines, spread across 23 plots set on a base of Kimmeridgian limestone, identical to that of the Chablis grands crus. Now run by Arnaud Fabre, the estate practises agroecological viticulture, without herbicides or insecticides, and has been certified High Environmental Value since 2015. Devoted to Pinot Noir and to the traditions of southern Champagne, Alexandre Bonnet has established itself as a leading player in the renewal of the Côte des Bar.

The vineyard
The vines used for this rosé champagne come from Les Riceys, on a base of Upper Jurassic Kimmeridgian limestone, comparable to that of the Chablis grands crus. The vineyard, managed without herbicides or insecticides, extends across the estate's 23 plots, whose varied aspects and slopes create a mosaic of micro-terroirs that favours the expression of Pinot Noir. The cool, sunny, semi-continental climate typical of southern Champagne allows the grapes to ripen in a balanced way at an average altitude of 250 metres.

The blend
This rosé champagne is crafted as a non-vintage base, blending several harvests from Les Riceys with reserve wines, in order to achieve a consistent style true to the identity of the estate, beyond the variations of each individual vintage.

Vinification and ageing
The vinification of the Rosé Extra Brut follows the estate's plot-by-plot philosophy: the grapes are hand-harvested, then gently pressed before alcoholic fermentation, followed by natural malolactic fermentation. The reserve wines, kept by origin and by vintage, make it possible to create a well-balanced blend. The deliberately low dosage reflects the Extra Brut style favoured by the house, allowing the terroir of Les Riceys to express itself fully.

Grape variety
100% Pinot Noir.