The must undergoes two débourbages (settlings), one at the press house immediately a er pressing and the second, a débourbage à froid, in stainless steel tanks at 6ºC over a 24 hour period. A slow cool fermentation with the
temperature kept under 18ºC takes place in stainless steel, with each variety and each village kept separate until final blending. The wine undergoes a full malolactic fermentation. Secondary fermentation takes place in bottle at 9ºC in the deepest Pol Roger cellars (33 metres elow street level) where the wine is kept until it undergoes remuage (riddling) by hand, a rarity in Champagne nowadays.
The Pinot Noir comes from the villages of the Montagne de Reims and contributes body and character; the Chardonnay comes from Epernay itself.
Made from a blend of two thirds Pinot Noir with one third Chardonnay sourced from around 20 Grands and Premiers Crus. Very well balanced with excellent acidity.
The Brut Rosé Vintage 2006 is the ideal choice to accompany salmon and delicate meats such as small game. It goes perfectly with fruit tarts and crumbles; the elegant structure of the wine complementing the freshness of the fruit and the buttery richness of the dessert.