# Cuvée Rosé Grand Cru Brut (NV)

- **Producer:** Claude Cazals
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €73
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, cherry, strawberry, raspberry, vanilla, brioche, cloves, dried fruit, almond

## About this wine

Claude Cazal Cuvée Rosé Grand Cru Brut is a distinguished rosé Champagne from the Claude Cazals house, a family-run estate with a history dating back to 1897. Situated in the prestigious Champagne region of France, the wine originates from Grand Cru vineyard sites, including the unique walled Clos Cazals. The estate is managed by the fourth generation of the Cazals family, who are committed to quality and tradition. Their vineyards are primarily planted with Chardonnay, contributing to the house's signature style of delicacy and aromatic power.

## Interesting facts

- The estate boasts Clos Cazals, one of Champagne's largest walled Grand Cru vineyards.
- The family patriarch, Claude Cazals, invented the gyropalette, revolutionizing riddling.
- The estate holds High Environmental Value (HVE3) certification.

## Food pairing

The wine's refreshing acidity and delicate fruit notes complement the richness of seafood and poultry, cutting through fattiness. Its structure can stand up to richer dishes like duck confit, while its subtle fruitiness harmonizes with red fruit desserts.

## Wine making process

Claude Cazal Cuvée Rosé Grand Cru Brut is crafted using a blend of Chardonnay and Pinot Noir grapes. The winemaking process involves vinification in thermo-regulated vats and potentially oak barrels, allowing for precise control over fermentation and the development of nuanced flavors. Rosé Champagnes can be produced either through skin maceration (rosé de saignée) or by blending still red wine with white wine. Following fermentation, the wine undergoes a period of aging in the bottle, typically for at least three months, with some cuvées aged for longer durations to enhance complexity.