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0,75L
Champagne Piper-Heidsieck - Rosé Sauvage, discover the perfect alliance between white and red wines united in a unique blend, created for the first time in 2001 by the House Cellar Master. A bold choice reflecting the values of Piper-Heidsieck, this cuvée is a structured, "gastronomic" wine.
Cuvée Rosé Sauvage is an intense, fruity, gourmet Champagne, offering an explosion of blood orange, wild strawberry, black cherry and blackberry jam aromas, followed by smoky, spicy notes and a hint of licorice. On the palate, the texture is round and structured.
Intense notes of red fruit make this Rosé Sauvage a true epicurean rosé, to be enjoyed as an aperitif or with a meal, such as saddle of lamb with beet, apple, cranberry and reduced juice; duck breast with orange; grilled zucchinis and eggplants, tomato and herb sauce; or a red fruit and mint leaf nage.
Côte des Blancs,
Montagne de Reims and Sézannais
Piper-Heidsieck works with exceptional crus located mainly in the Montagne de Reims and Côte des Bar areas, and maintains a privileged relationship with its winegrowing partners, most of whom are independent.
The red wines come mainly from a selection of plots in the village of Les Riceys, renowned for the quality of its Pinots.
This cuvée is vinified and aged in temperature-controlled stainless steel vats, with malolactic fermentation. Bottles are aged on lees for a minimum of 2 years.
Born of a meeting, it is above all an eternal love story: the one that will forever unite a Champenoise, Agathe Pertois, and Florens-Louis Heidsieck. The spirited, ambitious young German wanted to create a cuvée worthy of a queen, which he did in 1785, placing his champagne at the feet of Marie-Antoinette.
Two centuries later, history continues and one of the most prestigious champagne brands continues to strengthen its legend. Committed to biodiversity, this ancient Champagne House has been VDC and HVE certified since 2015.
Arnaud Tabarec, restaurant chef at the prestigious Five Seas Hotel in Cannes, has chosen to combine the sweetness of mackerel with the enveloping character of the EssentielBlanc de Blancscuvée... He recommends a Maquereau cuit au sel, brûlé sur un galet niçois, bonito broth with parsley condiment and caviar from France
"This dish retraces my journey. Mackerel from Brittany, where I'm from, parsley purée from Burgundy, where I grew up, local Nice pebbles, heated in the oven and used as a baking tray, with a hint of iodine, not forgetting bonito from Asia, a region of the world I'm particularly fond of."
