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The vinification is made according to the principle of "Rosé de Saignée".
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The Champagne Roger Brun is a renowned family-run Champagne house, whose name is synonymous with excellence and passion for the art of Champagne winemaking. Founded by Roger Brun, this house perpetuates a centuries-old winemaking tradition and showcases the unique terroir of the Champagne region.
The Brun family history goes back several generations, when Roger Brun, a passionate winemaker, decided to create his own Champagne house in 1952 in Ay, in the prestigious Montagne de Reims region. From the outset, Roger Brun set out to produce Champagnes of exceptional quality, paying particular attention to every stage of the process, from the vine to the bottle.
Over the years, the Brun family has passed on its winemaking know-how and heritage, and the house of Champagne Roger Brun has developed an enviable reputation in the world of Champagne. Today, the house is still run by members of the Brun family, who proudly perpetuate the values of quality, authenticity and respect for terroir.
Terroir is a fundamental element in the quality of Champagnes Roger Brun. The house vineyards cover around 20 hectares, mainly located in Montagne de Reims and Vallée de la Marne. These terroirs benefit from limestone soil and a microclimate ideal for growing Champagne grape varieties, notably Pinot Noir, Pinot Meunier and Chardonnay.
The vines are grown responsibly and sustainably, with great importance attached to preserving the environment and... See more ...
This is a Champagne Brut Premier Cru mainly from the Mareuil-sur-Ay vineyard.
The old vines represent 40% of the vineyard and are over 30 years old. Thanks to its south-facing exposure, this Champagne benefits from optimal ripening.
Vinification follows the "Rosé de saignée" principle, which involves maceration of the musts with the grape skins for a few hours.
The wines have been vinified, aged and cellared for over 3 years.
The color is a pale pink, both crystalline and pure.
On the nose as well as on the palate, we find a wide range of red fruits such as raspberry, strawberry, or cherry bigarreau Napoléon or burlat, as well as touches of red berries such as blackberry, blackcurrant, redcurrant, even hints of black elderberry.
As far as food and wine pairings are concerned, it's perfect as an aperitif served at a temperature of 10 to 12°C, accompanied by foie gras canapés, whether based on duck or Gers goose. It also goes very well with desserts, such as strawberry cake, tarte tatin or Norwegian black forest.
For optimum preservation, we recommend keeping bottles in a cellar, away from light and noise, with a humidity level of 70%. We recommend successive tastings to appreciate its evolution to its qualitative peak.
