Origin: Grand Cru in Bouzy
Grape varieties: 22% Pinot Noir, 66% Chardonnay, 12% Pinot Noir vinified as red wine
Maturation: Hand-picked, whole bunch pressed, alcoholic fermentation at 18°C, malolactic fermentation in temperature-controlled stainless-steel vats, ageing on laths in our traditional cellars.
Blend: Rosé blend of several years, unique in France.
Dosage: 8g of sugar per litre
Format: 75cl bottle

Tasting notes:
Visual: Deep rosé, brilliant and sparkling colour.
Olfactory: Elegant nose of red fruit, raspberry, blackcurrant.
Taste: Good attack, abundant effervescence. The red fruits retain all their flavour, and the vinosity is preserved.

Food and wine pairing:
This cuvée will brighten up all your aperitifs and sublimate subtle and creative dishes: langoustines with citrus fruits, scallop carpaccio and crayfish tail gratinée.

Winemaker Notes

The Baron D’Auvergne Champagne house, nestled in Bouzy, in the heart of the Montagne de Reims region, has a history dating back several centuries. They are a small negotiant house, growing and buying grapes. Bouzy is a Grand Cru village, one of the highest-rated vineyards in Champagne, and well known for the quality of its Pinot Noir grapes, perfect for the creation of this cuvee.

The Champagne Baron D’Auvergne Fine Fleur is a Blanc de Noirs, made exclusively from Pinot Noir grapes, and aged on lees for 36 months, resulting in its complex flavors and delicate effervescence. The dosage is only 9 g/l RS, creating a Brut style.

On the nose this Blanc de Noirs Grand Cru reveals a symphony of aromas. Expect notes of ripe red fruits like raspberries, toasted brioche, and a hint of almond. On the palate, it is rich and full-bodied, with a fine mousse and a balanced acidity that brings freshness and a lively character to the wine. The finish is long, with a lingering taste of honeyed fruit and a hint of spice.

Food Pairing : Blanc de Noir champagnes have a robust character and complex flavors, which make them versatile companions to rich seafood dishes like lobster or scallops. It also complements the earthy flavors of a mushroom risotto, and for a classic pairing, try it with Comté or Brie cheese.