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Francois Montand Brut Rose-Wine Chateau
 

Francois Montand Brut Rose

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1276399-1
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Salmon pink with a purple tinge.Intense and fine, evoking dried cherries and raspberries.Crisp and dry, with a lot of great bubbles, round on the palate. The wine finishes clean with a pleasant, sharpness and aromas of red berries.A pretty salmon pink color, this intense sparkling offers notes of dried cherries and raspberries. Crisp and dry, the wine finishes clean with a pleasant lift of acidity.Serve the Francois Montand Brut Rose as an aperitif, with a truffle risotto, risotto ai funghi or as a dessert wine.Serving temperature: 43 to 46°F.Cellar life: 2 years.Really well made in the classic Champagne Method. Aged horizontally at least for 9 months.The grapes were harvested at optimal ripeness to ensure the best balance between sugar and acidity. After careful sorting, the grapes are pressed gently to keep all the aromatic potential of the fruit. The first fermentation occurs at low temperatures with selected yeasts. After blending and bottling, the liqueur de tirage is added and the second fermentation begins. The wine is then aged horizontally for at least nine months before being disgorged and prepared for shipment.
Salmon pink with a purple tinge.Intense and fine, evoking dried cherries and raspberries.Crisp and dry, with a lot of great bubbles, round on the palate. The wine finishes clean with a pleasant, sharpness and aromas of red berries.A pretty salmon pink color, this intense sparkling offers notes of dried cherries and raspberries. Crisp and dry, the wine finishes clean with a pleasant lift of acidity.Serve the Francois Montand Brut Rose as an aperitif, with a truffle risotto, risotto ai funghi or as a dessert wine.Serving temperature: 43 to 46°F.Cellar life: 2 years.Really well made in the classic Champagne Method. Aged horizontally at least for 9 months.The grapes were harvested at optimal ripeness to ensure the best balance between sugar and acidity. After careful sorting, the grapes are pressed gently to keep all the aromatic potential of the fruit. The first fermentation occurs at low temperatures with selected yeasts. After blending and bottling, the liqueur de tirage is added and the second fermentation begins. The wine is then aged horizontally for at least nine months before being disgorged and prepared for shipment.

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