Veuve Cliquot's Champagne Rosé Brut is the result of the blending of around 50-60 different crus. The body of the Cuvée is based on the traditional style of the Brut Yellow Label: it is made up of 44-48% Pinot Noir, 13-18% Meunier and 25-29% Chardonnay. Madame Clicquot created the first Rosé champagne blended in history, in 1818, by adding a percentage of red wine to the Brut Yellow Label (today this percentage is 12%). The assembly includes a large portion (from 25 to 35%, sometimes up to 40%) of reserve wines from numerous harvests (from 5 to 6 on average), up to 9 years of ageing.

CHAMPAGNE ROSE' BRUT VEUVE CLIQUOT: TASTING

Veuve Cliquot Champagne Rosé Brut enchants in the glass with a coral pink with coppery reflections; on the nose, it is a cup of ripe strawberries and raspberries, with hints of almond and butter biscuits. In the mouth, it is elegant, with a fine, vinous and a fresh perlage. To drink either accompanied with tuna and salmon tartare with red fruits, or with a Pozza beef carpaccio, or, for a more original choice, with boiled red beets, seasoned with a caper and anchovy pesto.