Champagne Gounel-Lassalle is located in the Montagne de Reims, in the 1er Cru of Chigny-les-Roses. The vineyard was founded in 1870, and was taken over by 4th generation Arnaud Gounel in the 2000s, with his wife Sophie Lassalle, who later joined him in 2016. In the cooperative until 2018, when they built their own cellar. They now run 5 hectares together, mainly planted with Pinot Meunier!
Presentation
Presentation
A number of parcels, like a number of paths are taken to create this Premier Cru Rosé, worthy of reflecting the house's convictions: fresh, accessible, imbedded with terroir and always, bringing pleasure.
Terroir
29 parcels, from all terroirs.
Winemaking
14.70% red wine (house-made).
Stainless steel tanks, malolactic fermentation done, low SO2 (42 mg/L).
Dosage : 0 g/L
Stainless steel tanks, malolactic fermentation done, low SO2 (42 mg/L).
Dosage : 0 g/L
Ageing
Aged "sur lattes" for at least 3 years.
Varietals
Pinot meunier : 76%
Chardonnay : 19%
Pinot Noir : 5%
Chardonnay : 19%
Pinot Noir : 5%
Specifications
Production volume : 1680 bottles produced
Advice
Serving
8/10°C
Tasting
The color is orange pink, with salmon-pink reflections. This champagne is true to its nature as a Rosé, with aromas of strawberry, tangerine, kumquat, carnation, cherry, and a few accents of
spice (pepper-paprika). The taste is a fresh, plump and crisp Rosé! Raspberry, strawberry and pepper are present alongside orange and kumquat. Its mid-palate is fruity, with a nice chewiness and a long finish. There is a delicate balance between the chalky freshness and
the fruitiness, delivering a slightly salty finish with spicy relief.
spice (pepper-paprika). The taste is a fresh, plump and crisp Rosé! Raspberry, strawberry and pepper are present alongside orange and kumquat. Its mid-palate is fruity, with a nice chewiness and a long finish. There is a delicate balance between the chalky freshness and
the fruitiness, delivering a slightly salty finish with spicy relief.
Food pairings
Pumpkin soup and scallops, roasted cod fillet with parsnip purée, filet mignon of veal with a reduced morel sauce, beef and shiitake cassolette, brie de Meaux
