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Champagne Rose de Blancs - Pierre Gimonnet et Fils
Pierre Gimonnet et Fils

CHAMPAGNE ROSE DE BLANCS - PIERRE GIMONNET ET FILS

  France / Champagne
SORRY GUYS, WE RAN OUT OF THIS ONE

A great luxury at a very special price!

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Why do we love it?
Champagne Rose de Blancs Pierre Gimonnet et Fils or simply put, a luxury that cannot leave you untouched! Champagnes that cause a frenzy in Michelin-starred restaurants, magically disappear and end up in demand.
 
This is what the Pierre Gimonnet house has achieved, which deals exclusively with the creation of Champagnes from Chardonnay. They have 28 hectares of Chardonnay in the Cotes de Blancs, divided into Premier and Grand Cru vineyards. Their champagnes have tremendous creaminess, freshness, and balance, revealing the very high quality of the grapes grown. In the Champagne Rose de Blancs, however, a small percentage of 10% of Pinot Noir was added, which gave an extra vibrancy to the final result.
 
The intensity of the fruit and the slightly peppery sensation make Champagne Rose de Blancs Pierre Gimonnet et Fils, an ally of pleasure for your important moments.
 

COLOR

ROSE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
Crystal pale pink color. Strawberry, raspberry, and cherry dominate combined with the characteristic aromas of yeast and nuts from the autolysis process.
 
Rich, creamy mouthfeel, with acidity that cools the palate. Lots of tiny bubbles and intense fruit, mainly strawberries and raspberries. Notes of brioche and minerality create a complex and long-lasting aftertaste.
Technical stuff
Type Sparkling dry wine
Year NV
Alcohol 12.5%
Origin Champagne, France
Variety Chardonnay, Pinot Noir
Aromas Strawberry, raspberry, cherry, yeast, nuts
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 4 years
Closure Cork
Organic No

CHAMPAGNE ROSE DE BLANCS - PIERRE GIMONNET ET FILS

PAIR IT

Enjoy it as an aperitif or pair it with grilled salmon, tuna tartare and oysters

Steamed mussels with turmeric

  • 700 g mussels
  • 1 green onion, chopped
  • 1 Garlic, chopped
  • 1 tsp.  turmeric
  • 1 glass of white wine
  • Olive oil
  • Salt (Optional)
  • Pepper

Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.

Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.

Agitate the pot, remove the cover and serve on a deep dish.

Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.

TIP: During the wash, throw the open mussels. After cooking,  throw the closed mussels.

 

 

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