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Champagne Brut rosé, Rémi Leroy

  • Provenance: Champagne
  • Appellation: Champagne
  • Domain: Rémi Leroy
  • Grape variety(ies): 90% Pinot Noir (avec 20% de vin rouge), 10% chardonnay
  • On-call time: 12 years
  • Style of wine: Vin effervescent
  • Alcohol degree: 12.5%
This rosé, predominantly made from pinot noir (20% of which is red wine!) is a winey, full-bodied wine, built for the table, which wonderfully expresses the breed of the great local pinots. It has a fresh, fruity nose (raspberry, cherry, liquorice), which precedes a balanced, fine, aromatic and long palate, which continues to be dynamic and salivating. Ideally, it can be decanted just before serving at 10°.
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48,00 CHF

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Moderate harvesting in volume to obtain ripe, healthy fruit with a high concentration of aroma precursors. Reasonable addition of organic matter, winter pruning with highly qualified workers, disbudding / de-budding to aerate the foliage and modulate the yields, ploughing and controlled natural grassing to maintain the soil and extremely wise control of cryptogamic diseases and pests by insisting on prophylaxis.


Base 80% 2013 and 20% reserve wines (2009/10/11/12). Vinification 80% stainless steel tanks, 20% barrels. Malolactic fermentation carried out and aged on fine lees with batonnages. Bottling in June 2014 without filtration or fining. Disgorged in December 2015, dosage 2g/L.

Suggestions for accompaniment

Rabbit terrine, apricot chutney with port and liquorice sauce - Low temperature pork loin, infusion of lemon balm, verbena and thyme, with crunchy chestnuts.


Rémi Leroy, an oenologist and agricultural engineer who trained in Bordeaux in 2006, runs an estate of nearly 8 hectares with his father in Meurville, in the Côte des Bar. The clay-limestone soils come from the Upper Jurassic. Most of them are on Kimmeridgian slopes, which are also found in Chablis. But the particularity of the Meurville cru, apart from the generally low soil thickness, lies in the presence on the plateau overlooking the village of pure Portlandian (almost exclusive to Champagne) offering even poorer soils. In such conditions, the vine must naturally suffer to ensure its growth, and the viticulture he practises allows him to obtain fruit and juice of remarkable typicity. During all the viticultural work that punctuates the year, his objective is simple: a moderate harvest in terms of volume in order to obtain fruit that is at once ripe, healthy and concentrated. To achieve this, he strives to have a measured vigour and vegetative expression: reasonable contribution of organic matter, winter pruning by himself or with highly qualified workers, disbudding/shoot removal to aerate the foliage and modulate the yields, ploughing and controlled natural grassing to maintain his soils; and finally, extremely wise control of cryptogamic diseases and pests, insisting on prophylaxis (preventive work that...


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