# Jacques Lassaigne Les Vignes de Montgueux Extra Brut Rosé (NV)

- **Producer:** Champagne Jacques Lassaigne
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €75
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** strawberry, raspberry, grapefruit, lemon, redcurrant, brioche, bread, toast

## About this wine

Champagne Jacques Lassaigne is a boutique grower estate situated in Montgueux, an isolated chalk hill in the Aube district of Champagne. Emmanuel Lassaigne returned to the family estate in 1999, taking over from his father who was a pioneer in chemical-free viticulture. The estate spans across unique 15-million-year-old Turonian Cretaceous chalk bedrock, often referred to as the Montrachet of Champagne for its singular ability to produce ripe, intensely mineral Chardonnay. Emmanuel produces small-batch, parcel-specific Champagne that celebrates this unique terroir.

## Interesting facts

- Montgueux is known as the Montrachet of Champagne due to its unique, sun-drenched south-facing chalk slopes.
- Winemaker Emmanuel Lassaigne disgorges every single bottle manually by hand without freezing the bottle neck.
- The Turonian Cretaceous chalk soil in Montgueux is 15 million years older than the chalk in the Côte des Blancs.

## Food pairing

The razor-sharp acidity, high salinity, and zero-dosage profile of this sparkling rosé cut through rich fats and oils effortlessly while enhancing delicate marine flavors. The subtle red fruit lift from the Pinot Noir component seamlessly bridges seafood and duck dishes.

## Wine making process

Fruit is farmed without synthetic chemicals and harvested entirely by hand at full phenolic maturity. Fermentation takes place using indigenous yeasts in both stainless steel tanks and neutral oak barrels, undergoing full natural malolactic fermentation. The multi-vintage base incorporates reserve wines from previous years before secondary bottle fermentation. The wine receives zero added sulfites post-press and spends 1 to 3 years on lees. Emmanuel disgorges every bottle manually by hand (dégorgement à la volée) without freezing the neck, finished zero dosage.