Cattier Clos du Moulin Brut Rosé Premier Cru
75cl
/
12.5% Vol
A wonderful Rose champagne from the Clos du Moulin Range. Comprised of 60% Pinot Noir and 40% Chardonnay. This cuvee is always composed of 3 vintages selected for their quality and ageing potential. The production of this cuvee is about 4000 bottles all numbered.
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Cattier Clos du Moulin Brut Rosé Premier Cru
€187.00
Ex Tax: €152.03
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Tender nose, delicately fruity. Aromas of red fruits (raspberry, strawberry and cranberry)
Palate
Dry, with very fine bubbles. Delicate red fruit character that leads to a very fresh, long finish.
Fact Sheet
Fluid
75cl
Grape Variety
60% Pinot Noir, 40% Chardonnay
Alcohol %
12.5%
Estate/Producer
Cattier
Country
France
Region/AOC
Champagne
Vintage
NV
Making Techniques
Exclusively produced from the single vineyard of Clos du Moulin located near Chigny Les Roses. Always composed of three vintages selected for their quality and ageing potential. Dosage is 10 grams of sugar per litre.
Closure
Cork
Cellaring/Ageing Potential
Exceptional Capacity for ageing.
Food Matching
Food Matching
As an aperitif or with a meal: lobster, risotto, scallop, salmon tartar, roasted lamb. Goat cheese. Dessert with fruits.
Awards and/or Press Quotes
Awards and/or Press Quotes
Jancis Robinson 2020 - 16.5/20
Gault & Millau 2020 - 16/20
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Billecart Salmon Brut Sous Bois Non Vintage")
