Cuvée perpétuelle Rosé RO23AB Brut Nature by Bonnet-Ponson: a bone-dry rosé Champagne made from Pinot Noir, Chardonnay and Pinot Meunier, marrying the estate's living reserve from Chamery with the freshness of a young vintage.
56,00 €74,67 € / l
Incl. VAT where applicable
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Delicate salmon pink with a fine, persistent mousse.
Nose
Red berries such as strawberry and raspberry, accompanied by citrus zest, a hint of brioche and fine spice from the reserve wine component.
Palate
Taut and saline on the palate, zero grams of dosage, vibrant acidity, fresh and crisp fruit and a long, dry finish with a lightly nutty complexity.
Character
A radically dry, characterful grower Champagne – angular, honest and full of tension rather than baroque opulence.
Pairing
Smoked salmon, tuna tartare or charcuterie; also a powerful partner for goat’s cheese.
Notes
Based on the solera principle of the Cuvée perpétuelle with reserve wines, the oldest element of which dates back to 2004; spontaneously fermented with wild yeasts, bottled without dosage; the estate has been organically certified since 2016, and the vines grow in Premier Cru vineyard sites in the Montagne de Reims.
Tasting note
Character
A rosé Champagne of the radically dry school: Brut Nature here means literally zero grams of dosage – the wine stands exactly as it emerges from the second fermentation in bottle. Saline, taut, with a fine mousse and aromatics poised between red berries, citrus zest and chalk. If you like your Champagne bone-dry and straight-laced, you will find here an expression that seeks no compromises. The Cuvée perpétuelle combines the freshness of the young vintage with the complexity of a reserve that has been perpetuated since 2004.
Terroir & Origin
The family estate in Chamery, a Premier Cru village of the Montagne de Reims, has existed since 1862 – Grégoire Bonnet founded one of the region’s first Récoltant-Manipulant houses, and it has borne its current name since the marriage of André Bonnet and Monique Ponson in 1957. The good ten hectares are spread across some 50 parcels in Chamery, Vrigny and Coulommes-la-Montagne, as well as the Grand Cru vineyard sites of Verzenay and Verzy; the vines are between 35 and 80 years old. In 2013, Cyril Bonnet converted to organic viticulture, with certification following in 2016.
Grape Varieties & Vinification
The assemblage of the Cuvée perpétuelle follows the classic trio: Pinot Noir, Chardonnay and Pinot Meunier – in the base cuvée in proportions of 40/30/30. The principle resembles an Andalusian solera: after each harvest, part of the cask is drawn off and topped up with the new vintage, never emptied completely. Every bottle thus carries wine from many years. Cyril Bonnet works with spontaneous fermentation by wild yeasts, dispenses with filtration and uses sulphur only in minimal doses. One third of the base wines matures in old oak casks, the rest in stainless steel tanks – clarity is the aim, not wood.
Food Pairings
The uncompromising dryness makes this rosé a versatile companion at table: with oysters and raw fish, with salmon tartare or grilled prawns. Charcuterie, a young Comté or goat’s cheese also match superbly. As an aperitif it unfolds its full radiance – a Champagne for those who prefer substance over sweetness.
