Bouvet Rosé Brut exhibits a brilliant, delicate salmon-pink color punctuated by fine, pinpoint bubbles which suggest the wine's fresh, raspberry and cassis fragrance. On the palate it is very dry and crisp, with plump, succulent red fruit flavors offset by subtle earthy notes and a lovely generosity on the clean, persistent finish.
|Wine maker notes
|Bouvet Rosé Brut is the companion cuvée to Bouvet Signature Brut, and is producedfrom vineyards lying on gravelly clay and limestone soils in and around the Saumur area which are extremely well-suited to the Cabernet Franc and Groslot vine varieties. Grapes for this cuvée are selected from the best growers of the area and acquired as fruit to be pressed at Bouvet-Ladubay's facilities. Color is imparted via "rapid cuvaison," a brief, delicate maceration on the skins, followed by a temperature-controlled fermentation in stainless steel tanks, to preserve the fresh fruit delicacy of the wine. Bouvet's experienced blenders assemble the cuvée from wines according to the balance, freshness and fruit intensity each contributes to the whole. The second fermentation of the still wine is carried out according to the traditional method developed by the champenois, in the bottle, following the addition of a small amount of sugar and yeast. The transformation from still wine to sparkling takes place in Bouvet-Ladubay's cool, moist cellars, where the bottles are automatically riddled on computer-calibrated "gyropallets," which duplicate the hand-riddling process in a slightly shorter span of time. and the traditional methods, tempered by the most advanced technological equipment available, are subjected to rigorously exacting standards of quality and consistency.
|GRAPE VARIETY: 90% Cabernet Franc
MAXIMUM YIELD: 50 hl/ha (225 cases/acre)
MINIMUM ALCOHOL: 9.5%
MINIMUM SUGAR: 162 grams
|Founded in 1851 by Etienne Bouvet, Bouvet-Ladubay is the second oldest sparkling wine–producing house in Saumur. By 1890, it had become France’s largest producer of methode traditionnelle wines. Very few of Etienne Bouvet’s contemporaries would unite so much talent and energy dedicated to the refinement and prestige of their industry. Bouvet erected immense buildings to house his production; he installed an electric plant to illuminate his underground cellars and his mansions and chateaux; and he built not only lodging for his workers, but also a theater.