10€ discount with the code "BIENVENUE" (for a purchase of 80€ or more)
A salmon and golden color, luminous and sparkling, this multi vintage Rosé is a gastronomic getaway. This champagne mixes notes of freshly picked red fruits with aromas of baked brioche.
It is a cuvée ready to be enjoyed or to age in your cellar for a few years in order to take advantage of all the complexity of its aromas.
Discover the note
Discover 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.
Salmon color with intense rose highlights. Fine, delicate bubbles form an elegant, very homogeneous cordon. Flattering nose
Delicate aromas of red fruit and raspberry give way to notes of mirabelle plum and toasted brioche. Smooth and well-structured.
Discover the DNA of this wine
Côte des Blancs
A blend of chardonnays and pinots noirs from Premier and Grand Cru vineyards in the Côte des Blancs.
60% chardonnay in Grand Cru
40% pinot noir in Premier Cru
14% of pinots noirs vinified as red wine
About this house
"Our founders, Guillaume, Richard and Rodolphe Frerejean-Taittinger, live between Paris and the Champagne region, with their families. They are the last-born of a line of cannon makers, who supplied the French army against Prussian attacks during the Napoleonic wars.
Our approach to champagne is different: rich in the expertise of a family team specialized in champagne, which respects traditional methods, yet is open to innovation. "
Between Champagne and its dish
This champagne is the perfect accompaniment to your aperitifs, offering a pleasant moment for your guests, accompanied by salmon canapés.
Enjoy this champagne as a dessert with chocolate, such as a chocolate fondant, or a black forest.
Three-star restaurant Guy Savoy is a distributor of Champagne Frerejean Frères.
Enjoy these cuvées with gourmet dishes such as Lobster cooked in its coral, green curry jus, carrot with peppers, or Oysters in a glazed nage, crushed oysters, seaweed and lemon granita.