Cuvée Rosé de Pommery must meet the highest requirements of place, cellarer and vintage.
It is vinified from Chardonnay following a long and elaborate process.
The characteristic taste is due to the particularly long maturation phase on the yeasts.
The blend consists of selected grapes from Avize, Cramant and Aÿ to which is added still red Pinot Noir wine from Bouzy.

Nose: very fruity with berries and black currants.
Woody and spicy notes are added.
Mouth: fresh.
Finish: long.

In the heart of the city of Reims, Madame Pommery opened Domaine Pommery in July with a vision to create a new style of champagne. The project began when the widow had Roman tunnels built in the limestone soil of Reims to make aging cellars. The English-inspired architecture of the estate is striking, decorated with ornaments, towers, battlements and the unmistakable blue-gray plaster. On the estate itself and around Reims he planted numerous vineyards, knowing that they would be decisive for the quality of his wines. With the introduction of the first dry vinified champagne in 1874, Madame Pommery revolutionized the world of champagne. Today, Brut is a fixed term when it comes to choosing the right champagne.

Quality has been Pommery’s top priority since its founding. Sustainability and natural cultivation play an important role in the Champagne region protected by the AOC. Since 2014, Pommery has been certified by the environmental labels “Sustainable Viticulture in Champagne” and “High Environmental Value.” They are very proud of it. The current cellarer, Clément Pierlot, knows his job. He controls the blend, that is, the combination of grape varieties and vines. Selects the best wines from different separately vinified bases, taking into account their aroma and vintage, to create the blends. The first fermentation takes place in dark, limestone cellars, followed each year around October 15 by alcoholic fermentation. The fact that the cellars are located about 30 meters below the earth’s surface ensures a constant temperature all year round. It is only during the second fermentation in the bottle with the addition of yeast that the champagne acquires its characteristic carbonic acid. Eventually, in a complex process, the yeast is removed from the bottle and the champagne lost during this process is replaced by the so-called dosage