Rosé velours

The Rosé Velours from Pannier stands apart in several ways. It is made by maceration, where the colour passes from the grape skins into the wine. It is also dosed at sec, so it is noticeably fruitier and softer than most rosé champagnes in the brut style. The gold and velvet presentation underlines the name and makes the bottle a gift you will want to hold.

In the glass it shows fine bubbles and intense fruit aromas. On the palate it feels velvety, just as the name promises. Serve it at 8 to 10 °C in a white wine glass or a tulip. It works as an aperitif with canapés that have a sweet-and-sour note, and it accompanies desserts with red fruit such as strawberries, raspberries or cherries.