Brut Rosé

This champagne pairs wonderfully with a variety of dishes, including seared salmon or tuna, duck breast with a berry sauce, lobster or shellfish, soft creamy cheeses, and strawberry or raspberry desserts.

The 2009 vintage benefited from a warm growing season with plenty of sunshine, which helped to ripen the grapes fully. The vineyards are meticulously maintained to ensure optimal grape quality, with careful attention to vine health and canopy management.

Dom Pérignon Rosé 2009 is aged for at least 8 years on the lees before disgorgement. This extended ageing period enhances the complexity and depth of flavors, contributing to its luxurious profile.

The winemaking process for Dom Pérignon Rosé involves traditional Champagne methods. The grapes are hand-harvested and undergo a gentle pressing to extract the juice. The first fermentation takes place in stainless steel tanks, followed by a second fermentation in the bottle, which is essential for creating the fine bubbles characteristic of Champagne.

Dom Pierre Perignon, a French Benedictine monk, set out his vision to "create the best wine in the world" when he became Cellar Master at the sacred Abbey of Hautvillers in 1668. Dom Perignon dedicated over 40 years to this mission, employing a visionary spirit and daring approach to the wine making process. Over that time, he became known as the ‘father of champagne’ for laying down the fundamental rules for the traditional Champagne production method (La Methode Champenoise or Traditionelle). A favored wine of the Sun King Louis XIV, Dom Perignon himself compared his wine to "drinking stars".