Veuve Clicquot Rosé Champagne is crafted from grapes sourced from 50 to 60 different crus, with a blend of 50-55% Pinot Noir, 15-20% Meunier, and 28-33% Chardonnay. The grapes are whole-bunch pressed, and the musts undergo fermentation in stainless steel vats at 18°C. The wine undergoes malolactic conversion and a small percentage is aged in large oak barrels. After riddling and disgorgement, a small amount of sugar is added to balance acidity before the bottles are corked, labelled, and prepared for distribution. This meticulous process ensures the champagne's renowned quality and distinctive taste. Bottled at 12.5%. (Bottle size 750ml)

Nose: A delightful bouquet of red and black fruits, including cherry, strawberry, raspberry, and blueberry, complemented by subtle notes of white pepper, saffron, and liquorice.

Palate: Layers of red berry fruit intertwine with hints of biscuit, croissant, and a touch of almond and apricot, adding depth and elegance.

Finish: Long and refined, with bright acidity enhancing the lingering notes of spice and pastry, balanced by a delicate minerality.

Veuve Clicquot, now one of the largest Champagne Houses, was founded in 1772 by Philippe Clicquot under the label Clicquot. After establishing the brand throughout Europe Russia and the United States, Philippe was joined by his son Francois Clicquot at the head of the House in 1798. Seven years later following his untimely death, Francois’ young widow Barbe Ponsardin took over the family business. The House would subsequently be renamed in her honour: 'Veuve Clicquot' means 'The Widow Clicquot'. Over the course of her lifetime Barbe developed three of the most important innovations in Champagne that are still practised today. First, in 1810 Veuve Clicquot produced the first vintage wine in Champagne which otherwise produced non-vintage blends. Second, in 1816 Madame Clicquot invented the riddling table to clarify Veuve Clicquot champagne and by doing so she improved both the quality and finesse of the wines. Riddling is now fundamental to 'La Methode Traditionelle' (the traditional Champagne production method) and is emulated around the world. Finally, in 1818 Madame Clicquot created the first rose champagne produced through 'assemblage', a method where white wines are blended with red wines.

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