Alfred Gratien Cuvée Paradis Brut Rosé 2007 75cl.

PREPARATION

Grapes: Chardonnay and Pinot Noir.

The production process of Champagne Alfred Gratien Cuvée Paradis Brut Rosé 2007 begins with a rigorous selection of the grapes, followed by vinification and aging in small 228-liter oak barrels according to tradition, without malolactic fermentation to respect the nature of the grape and the personality of the terroir. Each Cru, each vintage and each origin of wine is vinified separately. The contact between the wine and the barrel favors microoxygenation, which nourishes the wine and gives it body and a certain roundness. This is the secret behind Alfred Gratien's distinctive style. The time the wine is left in the cellar is a decisive factor. Cuvées from vintages like this remain in the winery's cellars for at least 10 years.

TASTING

View: Copper tint, fine bubbles. Very bright, the fine and slow bubble stands out. The effervescence is restrained.

Nose: The first olfactory impression is very airy; floral and mineral. Then we perceive saffron, toast and fresh leather. Finally, the notes of orange peel and red fruits arrive. Excellent air resistance.

Mouth: The attack is fresh, full and the effervescence appears immediately melted. The wine settles in the mouth, broad and concentrated. The dosage is delayed and the substance of the wine unfolds without heaviness on a background of calcareous minerality. This very beautiful vinosity generates a creamy texture. The finish is long, structured and full-bodied, while the texture becomes drier.

Recommended temperature: 10-14ºC.

Grapes: Chardonnay and Pinot Noir.

The production process of Champagne Alfred Gratien Cuvée Paradis Brut Rosé 2007 begins with a rigorous selection of the grapes, followed by vinification and aging in small 228-liter oak barrels according to tradition, without malolactic fermentation to respect the nature of the grape and the personality of the terroir. Each Cru, each vintage and each origin of wine is vinified separately. The contact between the wine and the barrel favors microoxygenation, which nourishes the wine and gives it body and a certain roundness. This is the secret behind Alfred Gratien's distinctive style. The time the wine is left in the cellar is a decisive factor. Cuvées from vintages like this remain in the winery's cellars for at least 10 years.

View: Copper tint, fine bubbles. Very bright, the fine and slow bubble stands out. The effervescence is restrained.

Nose: The first olfactory impression is very airy; floral and mineral. Then we perceive saffron, toast and fresh leather. Finally, the notes of orange peel and red fruits arrive. Excellent air resistance.

Mouth: The attack is fresh, full and the effervescence appears immediately melted. The wine settles in the mouth, broad and concentrated. The dosage is delayed and the substance of the wine unfolds without heaviness on a background of calcareous minerality. This very beautiful vinosity generates a creamy texture. The finish is long, structured and full-bodied, while the texture becomes drier.

Recommended temperature: 10-14ºC.

Enjoy it in the company of the most tender pieces (the most delicate fish, pieces of lamb or beef).