Alexandre Bonnet, La Foret, Rose des Riceys, 2022

Singular and uncommon, this colorful and powerful maceration rose is a paradox of strength and finesse. A wonderful Pinot Noir to enjoy with fine food.

Terroir
Slightly ferruginous limestone and marls from the Kimmeridgian Jurassic era; cool and sunny semi-continental climate typical of southern Champagne, moderate altitude of 250 m.

Viticulture
Agroecological practices: precision viticulture, broad-spectrum protection, soil tilling, grassing over or sowing in the inter-row, organic composts, no weedkiIIers, no insecticides, HVE and VDC certifications since 2015.

Environment
Development of biodiversity by planting orchards, truffle oaks and honey plants, and by mowing grassy areas late in the year to protect pollination times, restoration of local heritage structures (small stone huts known as cadoles).

Winemaking
Harvest: Manual onIy, gradual, depending on grape ripeness. Sorting is carried out in the vineyard. The grapes are brought to the winery immediately, in perforated boxes.

Vinification
Manual sorting on a conveyor belt, gravity-fed vatting with whole clusters, foot treading on 1/5 of the volume, semi-carbonic maceration for around 3 days, daily pumping over, run-off and completion of alcoholic fermentation 80% in tanks and 20% in second-hand Burgundy barrels. Natural malolactic fermentation, slight sulphiting, light filtration.

Ageing
80% in tanks and 20% in Burgundy barrels for 10 months, then in bottle for 2 years to develop the complexity of the wine.

5377 bottles produced

Eye
Clear, carmine red with ruby highlight.
Nose
Fragrant and delicate, with aromas of wild strawberry, peony, violet and candied citrus fruit. Aeration reveals tangy red fruit and spice.
Palate
Supple attack, good volume on the palate with a framework of red fruit and complex sweet spices. The finish is tangy, lively and fresh.

Service and Pairing
Pour at 12°C and leave it to breathe for 5 minutes in the glass. Match with an andouillette from Troyes, a tournedos Rossini, game birds or simply a delicious pate en croute.

Pour at between 3 and 5 years old for youthful fruity aromas, and between 8 and 10 years for greater complexity. We recently tasted a 1985, which reminded us that this wine has wonderful ageing potential