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 part of the cooperative until 2018, year if the first vintage. 4th generation Arnaud Gounel and his wife Sophie Lassalle run 3 hectares, certified organic and biodynamic, mainly planted with Pinot Meunier! Arnaud works with a renowned geology expert who reveals the DNA of Champagne soils with his ability to discern aromatic profiles in the scent of the earth.
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. N.B.: The red is home-made!
Terroir
Blend of 2 types of soils: fluid soils (chalk) + and dense soils (clay).
Winemaking
13% red wine (house-made).
Stainless steel tanks, malolactic fermentation done, low SO2 (31 mg/L).
Dosage : 0 g/L
Stainless steel tanks, malolactic fermentation done, low SO2 (31 mg/L).
Dosage : 0 g/L
Ageing
Aged "sur lattes" for at least 3 years.
Varietal
Pinot meunier : 100%
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
