Champagne Veuve Fourny - Champagne 1er Cru - Brut - Rosé

Wine:

The 1er Cru Rosé Brut Champagne exudes freshness and fruity character. The palate is full-bodied and easy to drink, with bubbles of fine tension, incisive and precise. A champagne of fruit and immediate pleasure, held together by great freshness and fine aromatic nuances. Best served with a fine Iberian ham or marinated fish.

Vinification:

Hand harvested. Terroir : Vertus Premier Cru and other Premiers Crus - Brown soil over chalk - Vines aged 40 years on average. Blend of 3 consecutive vintages: 2020, 2019, 2018 (Blanc de Pinot Noir
Rouge de Pinot Noir, Blanc de Chardonnay) and 30% Reserve white wines. Made exclusively with Première Presse wines. Destemming of Pinot Noir only, manual punching down and long maceration. Aged 7 months on lees 100% in barrel. Bottled in May 2021. Minimal use of sulfur. No filtration. Mirtyk Diamant cork. Bottle ageing on laths for almost 3 years before disgorging in the estate's 19th-century cellars at a constant, low temperature. Disgorging in November 2023. Dosage: 6 g/l, grape sugar (Brut).

Temperature:

Serve between 8 and 10°C.

Food and wine pairing:

Aperitif, fine Iberian ham, fish tempura, marinated or grilled, lobster, langoustines just snacked, right through to dessert, raspberry sabayon, red fruit soup.

Cellar aging:

From now until 2028.

Indissociable from the terroir of Vertus, the Veuve Fourny Champagne stands as a model address in Champagne. Since 1995, Charles-Henry and Emmanuel Fourny have been cultivating 30 hectares, showcasing the pure and refined magic of Chardonnay from this Côte des Blancs region.

Old vines, massal selections, plot-by-plot vinification, and meticulous attention to the vineyard, including trials in organic and biodynamic farming, form the foundation of these precise cuvées. The brothers have elevated their wines to the highest level of Champagne, focusing on the crispness of the fruit and the brilliance of the terroir, thanks to fine adjustments, oak barrel vinification, and the aging of reserve wines in large vats, barrels, and tanks.