Details
Blend
- 100% Pinot Noir.
Analysis
- Alcohol: 12.1%
- Sugar: 26.2 g/l
- Acidity: 6.4 g/l
- pH: 3.16
Description:
Made in the traditional way, this technique requires top-quality grapes. The maceration lasts 24 to 48 hours. Alcoholic fermentation takes place in stainless steel tanks under temperature control between 16 and 20°C. Malolactic fermentation is done. The wine is aged for two years in the cellars at between 10 and 11°C. The dosage is made from cane sugar in still champagnes that have been matured in oak barrels.
The champagne is salmon pink in colour with many light bubbles. The aroma is of delicate red fruits. The taste is supple, round and well-structured.
Ratings:
93/100 “A fine, off-dry rosé, full of cherry, berry, spice and pastry flavors married to a fine mousse. Hangs together seamlessly, with an intriguing combination of maturity and freshness. Drink now through 2010.” Wine Spectator.
“Several houses unveiled new cuvées at the show, including this stunner from Duval-Leroy made from 100% Pinot Noir, using the rosé de saignée method. The nose is laden with ripe berry fruit and delicate brioche notes and this leads to a full, creamy palate. ‘Lady Rose’ was created in a sec rather than a brut style to provide the perfect match for desserts and chocolate and is bottled exclusively in half bottles.” Decanter.