Champagne Boizel Brut Rosé
France > Champagne > Épernay"... pale pink colouring, as well as a light accent of red which melts into the aromas of the cuvée"
The Champagne House Boizel was established in 1834 by the 33-year-old Auguste Boizel and since the start it has very much been run jointly by a husband and wife team. The first 15 to 20 years were a real struggle due to the haphazard nature of the Champagne business, which included inconsistent second fermentation, exploding bottles and a fickle market. In 1853, they purchased a prestigious location in Epernay and in 1858 they commenced the digging of the unusually high and wide cellars out of the chalk. A grand family home, a winery and offices were built above these cellars in 1865, also the year of Boizel’s first vintage cuvee. In 1868 the very first Bruts of the house was created.
In the late 19th century, Champagne was drunk very sweet as the sugar masked many a fault. The added sugar, which is generally mixed with base wine, is called the dosage. When a drier style was launched it was called “Brut” because it was quite harsh in comparison. In those days, a Brut Champagne had a dosage of no less than 20 grams, but often the residual sugar would hover around the 30 gram mark. This makes us realize just how much drier Champagne has become over the years, as today a Brut Champagne has a dosage of only 6 to 12 grams.
Brut Réserve is a harmonious blend of the three Champagne grape varieties from some thirty different crus: 30 % Chardonnay chosen for its floral bouquet and elegance, 55 % Pinot Noir selected for its finesse and structure and 15 % Pinot Meunier for its roundness. Only first press juice (the cuvée) is selected. Reserve wines from the two previous harvests (about 20 %) reinforce body and constancy.
* Boizel Brut Rose on Vivino
* Champagne Boizel, a Family, a House, a Tradition
* Champagne Boizel Brut Rosé
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