# Comte Hugues de La Bourdonnaye Brut Nature Rosé (Non-Vintage)

- **Producer:** Hugues de La Bourdonnaye
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €46
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** yellow apple, blood grapefruit, citrus, peach, biscuit, brioche, pastry, cured meat

## About this wine

Comte Hugues de La Bourdonnaye Brut Nature Rosé is a non-vintage Champagne from the Champagne AOC in France. Produced by Hugues de La Bourdonnaye, it is a blend of Chardonnay and Pinot Meunier. The wine is characterized by its Brut Nature style, indicating no added sugar after disgorgement, and is made without added sulfites. The Chardonnay grapes are sourced from the Grand Cru location of Chouilly, while Pinot Meunier comes from Monthelon, both regions known for their chalk-rich soils. The producer emphasizes traditional methods and respect for nature in their winemaking philosophy. A distinctive aspect of this Champagne is its extended aging period, with reports of five to seven years spent on lees ('sur latte').

## Interesting facts

- Brut Nature means zero added sugar after disgorgement.
- Aged for 5-7 years on its yeast sediment.
- Fermented without added sulfites.
- Chalk-rich soils are key to its minerality.

## Food pairing

The wine's dry profile and vibrant acidity are excellent for cutting through the richness of oily fish and pork. Its subtle fruit notes can complement the sweetness of apples and the brininess of shellfish, while its minerality provides a grounding counterpoint to savory dishes.

## Wine making process

Comte Hugues de La Bourdonnaye Brut Nature Rosé is produced using Chardonnay and Pinot Meunier grapes from Champagne, France. A key technique is its Brut Nature style, meaning no sugar is added after disgorgement. The wine is fermented without added sulfites, reflecting a commitment to natural winemaking. It undergoes an extended aging process of five to seven years on lees ('sur latte'), which contributes to its complexity and texture. The producer Hugues de La Bourdonnaye emphasizes traditional methods and a philosophy of respecting nature to achieve pure and fresh Champagnes.