There is a hint of the exotic about the making of Delamotte Rosé champagne, and perhaps a little eccentricity too! It is made with the traditional bleeding technique rarely used in Champagne. Color and aromatic range are extracted from the grape skin. How? They are left to macerate in their skin before and/or during fermentation. This delivers an elegant and structured wine thanks to Grand Cru Pinot Noir growing on the south-east facing hillsides of the Montagne de Reims: Ambonnay, Bouzy and Tours-sur-Marne. In association with Chardonnay from Mesnil-sur-Oger, this rosé is a dazzling salmon pink in color, with an amazingly complex wine sparkling beneath. After bottling, Delamotte Rosé matures for around three years on the lees before disgorgement.
This is a refined, somewhat smoky wine, the stuff that dreams are made of - for an afternoon or at dessert time, with perhaps a raspberry charlotte or a red fruit coulis.
The ideal accompaniments for this sophisticated wine with slightly smoky notes are raspberry charlotte, red fruit soups and sugary desserts of the kind that Marcel Proust would surely never forget.