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Champagne Rosé "Fiorellini" Krug
Krug's Champagne Rosé Fiorellini is an exceptional cuvée that combines Pinot Noir, Chardonnay, and Pinot Meunier varietals in a masterful blend. The exact composition of the cuvée is kept secret, but it is known that Pinot Noir, with its structure and depth, is the predominant grape variety, followed by Chardonnay for its elegance and freshness, and finally Pinot Meunier for its fruitiness and smoothness.
The grapes used to create Krug's Champagne Rosé Fiorellini come from Krug vineyards located in the prestigious Champagne region of France. The vineyards are cultivated using sustainable and environmentally friendly methods, ensuring grapes of the highest quality.
The vinification of Krug's Champagne Rosé Fiorellini follows traditional and careful methods to achieve a product of excellence. Fermentation takes place in small oak barrels, giving the wine a unique structure and complexity. Next, the wine undergoes the champenoise method, which involves a second fermentation in the bottle and an aging period on the lees of at least 5 years. Finally, a dosage of red wine, made from Pinot Noir grapes, is added to give the wine its characteristic rosé color and greater aromatic complexity.
Krug's Champagne Rosé Fiorellini presents a bright, delicate rosé color with fine, persistent bubbles. On the nose, it offers an intense and complex bouquet, with notes of red fruits, citrus, spices and flowers, enhanced by nuances of pastry and yeast. In the mouth, it proves structured, elegant and fresh, with remarkable minerality and an aromatic persistence that enhances the aftertaste.
DENOMINATION: Champagne AOC
REGION: Champagne (France)
GRAPES: Pinot Nero, Chardonnay
VINIFICATION: Fermentation takes place in small oak barrels, giving the wine a unique structure and complexity. Next, the wine undergoes the champenoise method, which involves a second fermentation in the bottle and an aging period on the lees of at least 5 years. Finally, a dosage of red wine, made from Pinot Noir grapes, is added to give the wine its characteristic rosé color and greater aromatic complexity.
