Lady Rose Sec

Winemaker's Notes:

Percentage Grape: 100% Pinot Noir Vinification Method: Le moyen traditionnel de faire du roés est appelé Saignée . Cette méthode est cependant peu utilisée par les Maisons de Champagne. Duval-Leroy fait partie des dernièresà respecter la tradition. La macération entre le mout et les pellicules du raisin dure entre 24 et 48 heures dans des cuves en inox. Le jus est ensuite écoulé (saignée), débourbé et fermenté entre 16 et 20°C durant une dizaine de jours. Fermentation malolactique effectuée. Alcohol Percentage: 12 % Sugar Rate: 13-50 g/l

Region: France » Champagne

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Winery: Duval-Leroy
Color: Rosé
Variety: Champagne
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Duval-Leroy:
Champagne Duval-Leroy was founded in 1859 when two Champagne families came together to share their interests. Since its creation, Champagne Duval-Leroy has been located in Vertus, in the heart of “La Cote des Blancs”. Currently the House cultivates about 200 hectares, much of which is devoted to production of high quality Chardonnay grapes. The predominance of Chardonnay in the elaboration of ... Read more
Champagne Duval-Leroy was founded in 1859 when two Champagne families came together to share their interests. Since its creation, Champagne Duval-Leroy has been located in Vertus, in the heart of “La Cote des Blancs”. Currently the House cultivates about 200 hectares, much of which is devoted to production of high quality Chardonnay grapes. The predominance of Chardonnay in the elaboration of the cuvees gives a finesse, lightness and elegance to DUVAL-LEROY champagnes. Headed by Carol Duval-Leroy since 1991, the company is one of the few remaining 100% family-owned Champagne firms and is ranked in the 15 top Champagne houses. Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

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Percentage Grape: 100% Pinot Noir Vinification Method: Le moyen traditionnel de faire du roés est appelé Saignée . Cette méthode est cependant peu utilisée par les Maisons de Champagne. Duval-Leroy fait partie des dernièresà respecter la tradition. La macération entre le mout et les pellicules du raisin dure entre 24 et 48 heures dans des cuves en inox. Le jus est ensuite écoulé (saignée), débourbé et fermenté entre 16 et 20°C durant une dizaine de jours. Fermentation malolactique effectuée. Alcohol Percentage: 12 % Sugar Rate: 13-50 g/l

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