Lallier : Grand Rose Brut Grand cru
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Marks and reviews
Parker
Wine Spectator
MeadowDescription
A fresh and fruity Rosé champagne
The producer
Located in the heart of Aÿ, one of the 17 Champagne villages to be classified as a Grand Cru, the Lallier Champagne House has been writing its history since its foundation by René Lallier in 1906. In his constant quest for excellence, Réné-James Lallier, the founder's grandson, started a new page in the history of the house by carrying out major modernisation work on the wine-making facilities in 1996. In 2004, Francis Tribaut, a passionate Champagne producer who advises other great names in Champagne, acquired the Lallier House.
Lallier wines are renowned for their finesse and their authentic expression of the richness of the most beautiful terroirs of Champagne.
The wine
Lallier's Grand Rosé Brut Grand Cru is made from old vines in the vineyards of Aÿ, Verzenay, Oger and Cramant. The great attention paid to these terroirs, notably through green harvesting, enables the grapes to reach optimum maturity.
Vinification and ageing
The Grand Rosé Brut Grand cru by Lallier is made from 92% of the year's wine and 8% of reserve wines. The Pinot Noir and Chardonnay grapes undergo hot maceration to ensure optimal extraction of colour, not tannins. This champagne is vinified using the house's own yeasts. Partial malolactic fermentation. The wine is aged for a minimum of 3 years in the cellars. Disgorgement is carried out approximately 4 months before being released. The dosage is 8 g/litre with a liqueur prepared in oak barrels.
The blend
This cuvée is a blend of Pinot Noir (65%) and Chardonnay (35%).
Grand Rosé Brut Grand Cru by Lallier: Characteristics and tasting tips
The tasting
Colour
This champagne showcases a beautiful pale pink colour.
Nose
The nose blends wild strawberry and raspberry fragrances with subtle citrus notes.
Palate
A precise attack gives way to a fresh palate with aromas of wild strawberry.
Food and wine pairing
Enjoy as an aperitif, this Grand Rosé Brut Grand cru by Lallier will complement shellfish (lobster) or a fruity dessert such as a charlotte cake with red fruit.