Champagne Rosé Ch. de L'Auche

Champagne Rosé Ch. de L'Auche is a highly prestigious wine from the Champagne region in northeastern France. This region is famous for its cool climate and limestone soils, which help give the wines a unique and unmistakable style. The vineyards from which Champagne Rosé Ch. de L'Auche comes are located specifically in the Montagne de Reims and Côte des Blancs areas, two of the region's most prestigious areas. The grapes used in the production of this wine are mainly Pinot Noir and Chardonnay, with a small percentage of Pinot Meunier. The process of making Champagne Rosé Ch. de L'Auche begins with the harvesting of the grapes, which usually takes place in September. The grapes are then pressed and the resulting must is fermented in stainless steel tanks. Next, the wine undergoes the "prise de mousse" process, during which "liqueur de tirage" (a mixture of sugar and yeast) is added to start the second fermentation in the bottle, which gives rise to the typical Champagne bubbles. After the second fermentation, the wine is left to rest on the lees for a period that can range from 15 months to several years, depending on the type of Champagne being made. During this period, the wine acquires complexity and depth of flavor due to the process of "autolysis" of the yeasts. Finally, before being put on the market, Champagne Rosè Ch. de L'Auche undergoes the process of "dégorgement," during which the yeast deposit formed in the bottle is removed, and "liqueur d'expédition" is added to adjust the level of sweetness of the wine. Champagne Rosé Ch. de L'Auche is characterized by its salmon-pink color and aromas of red fruits, flowers and spices. It is elegant and fresh on the palate, with good structure and a lingering mineral note. It pairs perfectly with fish, shellfish and white meat dishes.