# Rosé Brut (NV)

- **Producer:** A. Bergère
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** redcurrant, red cherry, raspberry, strawberry, butter, brioche, pastry, biscuit

## About this wine

The A. Bergère Rosé Brut is a Non-Vintage sparkling rosé from the Champagne AOC in France, produced by Maison A. Bergère. The Bergère family has a long-standing history in the region, with vineyards established in 1848. Current custodians Adrien and Annaëlle Bergère focus on sustainable viticulture and expressing the unique character of their terroir. This rosé is primarily made from Chardonnay, with a smaller proportion of Pinot Noir, a blend that highlights the elegance of the white grape while delivering classic rosé characteristics. The wine originates from the Vallée du Petit Morin and Côte des Blancs sub-regions, known for producing high-quality Champagne.

## Interesting facts

- Chardonnay is the dominant grape, unusual for many rosés.
- The Bergère family has cultivated vines since 1848.
- The wine is made using a blend of Chardonnay and still Pinot Noir (Coteaux Champenois).

## Food pairing

The wine's lively acidity cuts through richer textures and fats, while its red fruit notes complement the savory elements of dishes. Its medium body can stand up to a variety of proteins and sauces without overpowering them.

## Wine making process

The A. Bergère Rosé Brut is produced using a blend of Chardonnay and Pinot Noir. Grapes are vinified separately, with fermentation taking place in both stainless steel tanks and old Burgundy barrels using natural yeasts. A portion of the wine may be aged in oak. Extended lees aging is a key technique employed by the producer, contributing to the wine's texture and complexity. The Maison Bergère focuses on sustainable and eco-friendly viticulture, with a philosophy of minimal intervention to showcase the character of their terroir.