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Andre Jacquart

Andre Jacquart Champagne Experience Rosè 1er Cru Rosè de Saignee Extra Brut

Rosé green classic method sparkling wine extra brut

有機和可持續
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定價 HKD514.00
定價 HKD514.00 售價
特價 售罄
剩餘最後 1 瓶
品名 Champagne AOC
酒瓶尺寸 0,75 l
酒精度 12.5% 按體積
产区 Champagne region (France)
葡萄品种 80% Pinot Nero, 20% Chardonnay
陈酿 Ageing of a large part of the wines in wood. The use of barrels is here a means and not an end, i.e. the search for complexity, balance and elegant effervescence without masking the original expression of the terroir. We use barriques and champenoises barrels of 2 to 5 wines. No malolactic fermentation.
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詳細資訊

Perlage

珍珠泡沫

Fine and persistent perlage.

Profumo

香水

Fruity with aromas of apple pulp and red fruits.

Colore

顏色

Pink tending to orange.

Gusto

味道

The fruit is always very present in the mouth, balanced together with a minerality that gives freshness.

服務於:

06 - 08 °C.

長壽:

05 - 10 years

Sparkling rosé wines

搭配

Rosé that goes well with fish dishes, crudités and vegetarian risotto.

Starters
Fish
Shellfish
Cheese
White fish
Vegetarian

製造商
Andre Jacquart
來自這個酒莊
  • 創業年份: 1958
Champagne André Jacuart is a family Domain situated in the heart of the Côte des Blancs. Our Cuvées are highly representative of the terroirs of Vertus and Le Mesnil-Sur-Oger. Vinification in oak barrels, long ageing period, low dosage and the lack of malolactic fermentation are the hallmarks of the House. 閱讀更多
生產區域: Champagne region
Champagne region
Andre Jacquart

名称 Andre Jacquart Champagne Experience Rosè 1er Cru Rosè de Saignee Extra Brut
类型 Rosé green classic method sparkling wine extra brut
葡萄酒名称 Champagne AOC
容量 0,75 l
酒精度 12.5% 按體積
葡萄品种 80% Pinot Nero, 20% Chardonnay
国家 France
产地 Champagne region
供应商 Andre Jacquart
产地 Vertus (France)
陈酿 Ageing of a large part of the wines in wood. The use of barrels is here a means and not an end, i.e. the search for complexity, balance and elegant effervescence without masking the original expression of the terroir. We use barriques and champenoises barrels of 2 to 5 wines. No malolactic fermentation.