Le rosé

Like the Cordon Rouge, Le Rosé is assembled from 77 crus and so stays close to the house style. Pinot Noir leads with 60 per cent and brings power, Chardonnay adds finesse at 22 per cent, and Pinot Meunier contributes fruit at 18 per cent. The colour comes from the traditional method of adding 12 to 14 per cent red wine, mostly from grands crus. The dosage is 6 g/l, so the champagne stays fresh and crisp.

The nose shows cherry and strawberry with a hint of vanilla, and the palate adds red berries and lively freshness. It cuts a fine figure as an aperitif, and equally with smoked salmon or taramasalata. With desserts of red fruit, it brings out its berry notes. Serve it at 8 to 10 °C, ideally in a white wine glass with some volume, which gives a rosé enough room too.