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|Appellation/Sub-Region||Champagne AOC - Côte des Bar|
Moutard’s ‘rosé de cuvaison’ represents a bit of an unusual commodity among Champagnes: not only does it stem from a historically underrated area of the Champagne growing region—the Côte des Bar—it gains its beautiful red-gold color via a lesser-used method. Much of the rosé Champagne produced has a small amount of reserve red wine blended in before bottling; it is less common for pinot noir Champagnes to be allowed to macerate on the skins for a period of time. François Moutard has been at his craft since the 1980s, when he took over the family estate from his father, Lucien. WIth more attention being paid in recent years to the Côte des Bar, Moutard Champagnes have become more and more sought out on this side of the Atlantic. Grown on clay and limestone soils in the villages of Buxeuil and Polisy, the pinot noir for this cuvée macerates for four days before fermentation in stainless steel vats. Layered and complex without being overbearing, this elegant Champagne matches delicious red berry fruit with a gently savory finish.