Pink Champagne Fleury

Fleury
Rosé de Saignée (EN)

0,75L

Champagne Fleury : Rosé de Saignée (Biodynamic), always created through the saignée approach, the short time on the skins gives it a character that reveals the vintage. Red-fruited, gourmand and a joy to drink.

THE VINTAGES OF THE HOUSE OF FLEURY

€45.90
Tax included

Expert opinion

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Presentation

Taste

Originality

Quality/Price

Champagne Note 90

The Structure

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Freshness

Harmonious balance between the various components of acidity.

Roundness

Supple, easy-drinking champagne, the acidity doesn't clash with the palate.

Power

Generous champagne with great intensity.

Long on the palate

Champagne aromas linger on the palate.

Tasting

Light ruby hue.

Lovely bouquet of fresh red fruit, blackcurrant and plum tart. Delicious, vinous aromas with a delicate hint of sweetness on the finish.

Composition

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terroir fleury

Terroirs

Côte des Bars - Courteron
Clay-limestone soil

The subsoils are essentially composed of marly limestone or clay-limestone, excellent vineyard soils with naturally draining slopes.

About this house

Since 1895, the Fleury estate has been based in Courteron, in the heart of southern Champagne, in the Côte des Bar, on the clay-limestone slopes formed in the Kimmeridgian period by the first tributaries of the Seine. The Seine rises 70 km upstream, near Saint-Seine-l'Abbaye.

The adventure of biodynamic viticulture gives meaning to the family's passion for winemaking, respecting the natural and living heritage of its terroir, from which it is constantly learning, in all humility, to perceive the balance and pass on the mysteries.

L'Accord Parfait

Between Champagne and its dish

Champagne Aperitif Plate

Dishes

This champagne is the perfect accompaniment to fish and shellfish dishes such as Carpaccio of sea bream, strawberry & lime, or scallops with champagne & curry leek fondue.

Champagne dinner plate

Desserts

Pair this champagne with fruity desserts such as a vanilla Blanc-manger with raspberry compote.

Chef's word

Chef Philippe Vazart serves it with Escalope de Foie Gras de Canard Poêlée aux Asperges de Val de Vesle.

It is also paired with Suprême de Turbo Grillé, and its small Ratatouille and Feta cheese.

A soft cheese such as Brie au Truffes is perfect.

From the same house

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