WILLIAM SAINTOT Champagne rosé La Roseraie

Champagne Rosé La Roseraie by William Saintot

Champagne William Saintot Rosé La Roseraie is a true invitation to excellence in rosé champagne. Made from 100% Pinot Noir grapes, this champagne embodies the quintessence of the know-how of the William Saintot house. With its deep pink color and expressive nose, it promises an exceptional taste experience. Discover the delights of this unique rosé champagne which combines fleshy, fruity and sparkling freshness to amaze your senses.

An Exemplary Rosé Champagne Vinification Process

The vinification of Champagne William Saintot Rosé La Roseraie is a true work of art. To preserve the quality and unique character of the Pinot Noir grapes, 24% of the vintage is vinified in stainless steel vats, while the remaining 76% benefits from vinification in oak barrels. This method guarantees the perfect balance between freshness and complexity, giving birth to a rosé champagne of great elegance.

Extra-Brut Champagne: Dosage and hint of Sweetness

The dosage of Champagne William Saintot Rosé La Roseraie is 3 gr/l of sugar, which makes it an Extra-Brut champagne. This slight sweetness gives rosé champagne a subtle balance which enhances the richness of the aromas while preserving its sparkling freshness. It’s a true ode to finesse.

Partial Malolactic – A Quality Signature

Partial malolactic, an essential step in the production of Champagne William Saintot Rosé La Roseraie, brings a distinctive touch to this sparkling wine. By moderating the transformation of malic acid into lactic acid, it preserves a tangy liveliness which perfectly balances the fruity nuances of this rosé champagne.

Champagne cellar maturation - The Art of Time

The 24-month cellar maturation is a crucial stage which allows the William Saintot La Roseraie rosé Champagne to develop all its complexity and elegance. The cellars provide the ideal environment for this rosé champagne to reach its peak, providing an unforgettable taste experience.

The Disgorging - The Brilliant Finale

The disgorging of this rosé champagne is a careful step which completes the production process. After maturing in the cellar for 24 months, the Extra-Brut champagne is disgorged with a minimum of 6 additional months of rest. This step allows the champagne to stabilize before arriving in your glass of champagne.

A Tasting of an Exceptional Champagne

Champagne William Saintot Rosé La Roseraie is the ideal companion for all seasons. Served at a temperature of 10°C, this rosé champagne is perfect for aperitifs and desserts. Its delicate pink color, expressive nose and sparkling freshness make it a unique sensory experience.

Perfect pairing with a rosé champagne

To further enhance your experience of tasting Champagne William Saintot Rosé La Roseraie, here are some ideas for food and wine pairings. From Mediterranean cuisine to exquisite desserts, discover the perfect pairings for this exceptional rosé champagne.

Champagne William Saintot Rosé La Roseraie - FAQ

Q: What makes WILLIAM SAINTOT Rosé La Roseraie Champagne unique among rosé champagnes?
A: Champagne William Saintot Rosé La Roseraie is distinguished by its exclusive blend of 100% Pinot Noir grapes, its Extra-Brut dosage of 3 gr/l of sugar, its partial malolactic, and its maturation in the cellar for 24 months. This set of characteristics makes it a rosé champagne of rare elegance.

Q: What is the meaning of the term Extra-Brut champagne?
A: Extra-Brut is a classification of champagne that means the champagne is very dry, with a residual sugar content of 0 to 6 grams per liter. William Saintot La Roseraie rosé Champagne with 3 gr/l of sugar offers a subtle sweetness that perfectly balances its freshness.

Q: How should I serve Champagne William Saintot Rosé La Roseraie to fully enjoy it?
A: For an optimal experience, serve Champagne William Saintot Rosé La Roseraie at a temperature of 10°C. This will reveal its pink color, its expressive nose and its sparkling freshness.

Q: What does partial malolactic consist of in the vinification of champagne?
A: Partial malolactic is a step in champagne production where malic acid is partially converted into lactic acid. This preserves a lively acidity which balances the fruity aromas of Champagne William Saintot Rosé La Roseraie.

Q: How long can William Saintot Rosé La Roseraie Champagne be kept?
A: This rosé champagne can be stored in optimal conditions for several years. However, it is best enjoyed within 2 to 3 years of purchase to enjoy its maximum freshness and complexity.

Q: What dishes are recommended to accompany Champagne William Saintot Rosé La Roseraie?
A: This rosé champagne pairs wonderfully with a variety of dishes. It is ideal to accompany light aperitifs, seafood, Mediterranean dishes, and fruit and bitter chocolate desserts. Experiment and discover the pairings that delight you the most.