Cuvée perpétuelle Rosé RO22AB Brut Nature

Wine description for Cuvée perpétuelle Rosé RO22AB Brut Nature by Bonnet-Ponson

Colour & Appearance

Pale, luminous cherry red with brilliant clarity. The fine, persistent perlage bears witness to careful bottle fermentation and extended ageing on the lees.

Nose

Seductively red-fruited and expressive: wild strawberries, raspberries and sweet cherries dominate the bouquet. Beneath these lie delicate pastry notes of fresh sourdough bread and quark – a sign of malolactic fermentation and reserve wines that lend depth to the Champagne.

Palate

On the palate, a lively interplay of red fruits unfolds, accompanied by subtle lactic and oxidative notes. The ten per cent red wine component from Chamery brings perceptible tannins and structural depth. With juicy pressure and vibrant freshness, this rosé unites drinking pleasure with artisanal finesse – the Brut Nature dosage (1.5–2.5 g) underscores the pure fruit.

Finish

Persistent and fresh with fine texture, the red fruits linger long, accompanied by a subtle spiciness and mineral notes from the Premier Cru vineyard sites.

Terroir & Origin

The grapes come from 35 parcels in the Premier Cru villages of Chamery, Vrigny and Coulommes-la-Montagne in the Petite Montagne, west of the Montagne de Reims. The vines, averaging 35 years old, bring concentration and character strength.

Grape Variety & Vinification

Blend of 50% Pinot Noir, 25% Chardonnay and 25% Meunier (base 2022) with 30% reserve wines made using the Solera method. The first fermentation took place 70% in stainless steel tank and 30% in oak barrel. The red wine matured in 400-litre barrels. Following intentional malolactic fermentation, at least four years’ bottle ageing ensued – an impressive undertaking for a non-vintage rosé.

Food Pairing Suggestions

Pairs excellently with salmon tartare, grilled tuna, vitello tonnato or pink roasted veal fillet. Also a delight with strawberries with pepper or goat’s cheese with beetroot.

Special Features

The perpetuelle cuvée made using the Solera method is a rarity in Champagne – it combines freshness with complexity and showcases Bonnet-Ponson’s vision for authentic, terroir-driven Champagne.