Fitzrovia Rosé

    • Description :

      The name Fitzrovia comes from the area of London between Bloomsbury and Camden, frequented by Sir Christopher Merret, the first person to document the traditional method in 1665.
      Whole-bunch pressed to limited pressure, which gives a low yield of 62% volume to weight. A natural cold settling takes places without the use of enzymes. Fermentation at a moderate temperature of 16-18 C in stainless steel using natural yeast. The red grapes are destemmed and fermented on skins at 25 C for 14 days. The blend is made just before malolactic fermentation is carried out

      Grape varieties :

      47% Chardonnay, 44% Pinot Noir, 9% Pinot Meunier

      Altitude :

      5m - 65m ASL

      Vineyard age :

      Between 8 and 22 years old

      Exposure :

      South & Southeast

      Soil :

      Clay & Limestone, Flint & Loam

      Dosage at disgorgement :

      10.5 g/l

      Bottle fermentation on the lees :

      12 - 18 months

      Alcohol :


      Tasting notes :

      A delicate salmon color with an abundance of fine bubbles. Chardonnay brings freshness and finesse, while the Pinots add the classic red fruits for which England is so acclaimed. A raspberry and red currant nose carries through to a fresh fruit-driven palate.

Press Notes

  • Wine Enthusiast
    • NV
      90 points
    • 2014
      91 points
  • Wine & Spirits
    • NV
      91 points
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