This is a cuvee with a full-bodied, vinous structure. The wine should have enough substance and depth to accompany food, and yet still display freshness. Herve Deschamps, the Chef de Cave achieves this difficult balance without using the powerful Pinots of the southern Montage de Reims, such as those from Bouzy. Instead, he favours the red wines of Aye and Vincelles (12-15% of the cuvee). He employs the same approach to making Blason Rose as he takes with the company's other wines. The blend is put together in one fell swoop, without recourse to trial blending. He works on the individual crus in separate vats, tasting them continually while he selects the thirty or so crus that will make up Blason Rose.

Product of Champagne, France.

ABV: 12%

Size: 750ml