Armand de Brignac Rosé
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TASTING NOTES:
Fruity, structured and fresh.
Strawberry, currant, cherry, sweet almond and floral notes on the nose.
The palate is well structured with black fruits, cherries, baked pastry and a lively, fresh finish.

HOW TO ENJOY:
Armand de Brignac Rosé
- Service temperature - 8-10°C
- When to drink - Drink now through 2023
- Alcohol by volume - 12.50 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place away from vibrations
- Health warning - Contains Sulphites
- Closure - Cork
- Dosage - Brut

BLEND AND ORIGIN:
Armand de Brignac Rosé
A blend of three vintages from 2009, 2010 and 2012, Armand de Brignac Rosé is a blend of pinot noir (50%), meunier (40%) and chardonnay (10%) with a 15% portion of still red wine harvested from old vines and added for colour and fruit intensity.

Unique winemaking
The Maison produces an extremely limited amount of Armand de Brignac prestige cuvées each year – around 100,000 bottles. Each one is made using the first-press juice from that season, which is then blended with two other vintages. The dosage is uniquely aged for a year in French oak, leading to rich and complex champagnes with subtle vanilla and toasty notes, yet with the freshest flavours and high levels of acidity.

Cherished terroir
Having owned vineyards in Montagne de Reims for more than 250 years, the Maison has built a strong legacy in the Champagne region. Their 81.5 acres (33 hectares) of vines are planted across some of the region’s best crus villages including Rilly-la-Montagne, Chigny-les-Roses and Ludes. Here, pinot noir is the dominant planting, leading to wines with lots of fresh red fruit flavours and great structure.

Sustainable practices
The Maison is committed to making champagnes with the highest-quality grapes from choice vineyard plots. They have achieved HVE level 3 – the top grading of sustainability by the French governement – for vineyard management, preserving the land for future generations.

FOOD PAIRING:
The perfect aperitif.
Ideal as an aperitif or paired with truffled veal, duck confit or wild salmon.

FOOD PAIRING:
The perfect aperitif.
Ideal as an aperitif or paired with truffled veal, duck confit or wild salmon.