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Philipponnat cuvée 1522 rosé
Cuvée 1522 rosé Philipponnat: complex and well-balanced, this rosé version of Cuvée 1522 has a pleasant liveliness that makes it a great rosé Champagne, straightforward and mineral, fruity and spicy. This character stems in part from the vinification in wood, and above all from the light tannic contribution of the Pinot Noir vinified in red from the House's Mareuil-sur-Ay vineyard.
The experts' opinion /
Discover the rating
the structure of this Champagne
Harmonious balance between the various components of acidity.
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
TO THE EYE
Pale pink, with a fine, delicate mousse.
Very intense, expressive nose with notes of marzipan, blood orange and red fruit, with a hint of smoke.
ON THE MOUTH
Fresh and fruity on the palate, with citrus and black cherry notes. The finish is mineral and very elegant.
Discover the DNA of this wine
The summer was particularly rainy, with autumnal temperatures at the end of August. In view of the rainy weather, sanitary conditions were very satisfactory, with very little grey rot, and no powdery mildew or downy mildew on bunches. A particular feature of the year in some areas was the presence of acid rot and Suzukii drosophila. Thanks to rapid picking and rigorous sorting at harvest time, our grapes were of excellent sanitary quality, with an exceptional average bunch weight. The harvest took place from September 13 to 25, 2014.
About this house
To make its wines, Philipponnat uses the best grapes, mostly from Premiers and Grands Crus, exclusively in cuvée (first press), and makes a point of harvesting grapes that are riper than the Champagne average. Some of the wines are fermented or aged in barrels, which is exceptional in Champagne, and wood ageing gives them greater complexity, without making them heavy. The wines are aged in bottle, on their lees, for between three and eleven years. Affirming a distinctive style that doesn't give in to trends, the Champagne House produces a range of Champagnes that are above all wines: tasty, powerful and balanced.
The Perfect Pairing
Champagne and food
This champagne sublimates lamb cooked at low temperature, as well as seafood and especially shellfish, thanks to its mineral and fruity character.
This Cuvée 1522 goes perfectly with fruit-based desserts such as strawberries and raspberries.
Chef PHILIPPE MILLE
"Witnessing the soul of Champagne isn't just about cooking the terroir... it's about understanding who it is!
Having worked in the kitchens of Messrs Bordier, Grondart, Anton and Roth, and as Yannick Alléno's right-hand man at Le Scribe and then Le Meurice, he brought Domaine Les Crayères its first macaron in 2011, followed by a second in 2012, which he has kept for over 10 years.
His menu is inspired by the seasons and the Champagne region.
From the same house
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