Oudiette Filles
Champagne Rosé d'Infusion Extra Brut
| Denomination | AOC Champagne Rosè |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 98% Chardonnay, 2% Pinot Meunier |
| Aging | 11 months of ageing in 228-litre oak barrels, followed by secondary fermentation and maturation on the lees in the bottle; approximately 29 months on the lees (bottling 29/07/2023, disgorgement 06/01/2026) |
- Style: Extra Brut rosé sparkling wine with 0 g/L residual sugar
- Technique: 2% Meunier infusion in Chardonnay must during fermentation
- Ageing on the lees: Approximately 29 months in the bottle to achieve finesse and creaminess
- Aromas: Wild strawberries, redcurrants, rose, hibiscus, citrus fruits and chalky minerality
- Production: Indigenous yeasts, no filtration, only 1,002 bottles per year
Description
Type of wine
Champagne Rosé d'Infusion Extra Brut by Oudiette Filles is an elegant rosé wine produced in the Champagne appellation. The result of a careful selection of Chardonnay and Meunier grapes, this wine perfectly expresses the Extra Brut category. It presents a fine, dense, and creamy style, characterised by a complex bouquet that blends fresh red berries, floral notes of rose and hibiscus, citrus zest, and subtle spicy hints. The use of the Traditional Method ensures long persistence and a fascinating structure, ideal for those seeking an authentic and artisanal tasting experience.
Where it comes from
The grapes destined for this Champagne come from the Beaunay area, located in the heart of the Champagne region. The semi-continental climate with oceanic influences creates an ideal environment for the ripening of the clusters. The terroir is characterised by a surface layer of brown clay and limestone, resting on a deep subsoil of white chalk. These geological and climatic peculiarities give the wine an unmistakable chalky mineral background and contribute to defining its refined elegance and structural freshness.
How it is produced
Production follows rigorous organic and biodynamic viticulture. After a manual harvest with careful selection, soft pressing occurs followed by fermentation with indigenous yeasts. The vinification method involves an exclusive "infusion" technique, where whole hand-destemmed Meunier berries are infused into the Chardonnay must. Initial ageing takes place in oak barrels, followed by a long maturation on the lees in the bottle for approximately 29 months, without any filtration or fining, to preserve the wine's integrity.
History and trivia
The Oudiette Filles brand produces this artisanal sparkling wine in Beaunay, using historic vines about thirty-five years old, cultivated following strict organic and biodynamic methods, in the total absence of herbicides. The true peculiarity lies in the exclusive infusion method created by the company: hand-destemmed whole dark grape berries are added at two per cent into the light must during full fermentation. This very limited production totals just one thousand and two bottles per year, vinified with indigenous yeasts and without any filtration for exceptional purity.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
| Name | Oudiette Champagne Rosé d'Infusion Extra Brut |
|---|---|
| Type | Rosé classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 98% Chardonnay, 2% Pinot Meunier |
| Country | France |
| Region | Champagne region |
| Vendor | Oudiette Filles |
| Story | History and trivia The Oudiette Filles brand produces this artisanal sparkling wine in Beaunay, using historic vines about thirty-five years old, cultivated following strict organic and biodynamic methods, in the total absence of herbicides. The true peculiarity lies in the exclusive infusion method created by the company: hand-destemmed whole dark grape berries are added at two per cent into the light must during full fermentation. This very limited production totals just one thousand and two bottles per year, vinified with indigenous yeasts and without any filtration for exceptional purity. |
| Origin | Beaunay |
| Climate | Semi-continental with oceanic influences, typical of Champagne |
| Soil composition | Surface layer of brown clay and limestone on a subsoil of white gypsum |
| Cultivation system | Guyot / Royat Cordon; artisanal viticulture using organic and biodynamic management, with natural cover cropping and a total absence of chemical herbicides. |
| Plants per hectare | Approximately 8,000–9,000 vines/ha |
| Yield per hectare | 50–65 hectolitres per hectare |
| Harvest | Manual with rigorous sorting of the grapes in the vineyard; hand-destemming for the Meunier berries |
| Fermentation temperature | 18 to 20°C |
| Fermentation | Approximately 29 months on the lees in the bottle |
| Production technique | Traditional method; the producer's exclusive 'infusion' method (infusion of 2% hand-destemmed whole Meunier berries into 98% Chardonnay must during active fermentation). Tirage without fining, filtration or tartaric stabilisation. |
| Wine making | Soft pressing, dynamic settling, fermentation using only indigenous yeasts. No lees stirring, no filtration or fining. |
| Aging | 11 months of ageing in 228-litre oak barrels, followed by secondary fermentation and maturation on the lees in the bottle; approximately 29 months on the lees (bottling 29/07/2023, disgorgement 06/01/2026) |
| Year production | 1002 bottles |
| Allergens | Contains sulphites |