# Vincent D’Astrée Brut Rosé (NV)

- **Producer:** Champagne Vincent D’Astrée
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €36
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, lemon, red cherry, apple, strawberry, raspberry, butter, brioche, pastry, biscuit, dried fruit, wet stones

## About this wine

The Vincent D’Astrée Brut Rosé is a Non-Vintage Champagne from the Champagne AOC, produced by Champagne Vincent D’Astrée. It is crafted from Chardonnay and Pinot Meunier grapes, with one source indicating a blend of 80% Chardonnay and 20% Pinot Meunier. The estate's vineyards are classified Premier Cru and are located in Pierry, on the southern slopes near Epernay. The producer's philosophy centers on meticulous work, low dosage, and extended aging, with a commitment to sustainable viticulture. The name 'Astrée' is derived from a Greek goddess associated with the stars and the grape harvest, reflecting the estate's connection to celestial themes and agricultural cycles. The house's champagnes are known for their mineral and authentic character.

## Interesting facts

- The name 'Astrée' links to a Greek goddess and a star signifying the grape harvest.
- The estate practices sustainable viticulture, with a portion certified VDC or HVE.
- Production is limited to under 50,000 bottles annually, ensuring careful attention to each cuvée.

## Food pairing

The wine's bright acidity and medium body make it a versatile food companion. It can cut through richer dishes like duck confit and pork, while its subtle fruit notes complement the delicate flavors of shellfish and fish.

## Wine making process

The Vincent D’Astrée Brut Rosé is produced using grapes from Premier Cru vineyards. Vinification occurs in thermo-regulated stainless steel tanks, with winemakers employing partial or blocked malolactic fermentation as part of their strategy. The wine is aged for a minimum of two years in historical cellars, a practice that is central to the producer's philosophy. Manual harvesting is employed, and the estate adheres to sustainable viticulture practices, with a portion of their vineyards certified VDC or HVE. The final dosage is kept low, contributing to the wine's Brut classification.