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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 ...
It is a Brut Premier Cru champagne located mainly in the Mareuil-sur-Ay vineyard.
40% of the old vines are over 30 years old. It benefits from a southern exposure, ideal, to bring an optimal maturation.
The vinification is carried out according to the "Rosé de Saignée" principle which consists in letting the musts macerate (a few hours) with the skin of the grapes.
The wines have been vinified, aged and then taken to the cellar for more than 3 years.
The color is pale pink but very crystalline and pure.
On the nose and on the palate: vast palettes of red fruits such as raspberry, strawberry or bigarreau cherry Napoleon or burlat with touches of red berries such as blackberry, blackcurrant, currant or even notes of black elderberry.
Food / wine pairing: as an aperitif served at 10-12 ° C accompanied by canapés of foie gras, either duck or Gers goose. It is also perfect for dessert, such as a strawberry cake, a tarte tatin or a Norwegian black forest.
Bottles to be stored in the cellar away from light and noise with a humidity of 70%. We suggest successive tastings in order to measure its evolution until its qualitative peak.
