Bouvet Ladubay brut pink color with small persistent pearly bubbles. On the palate it is very refreshing with a smooth creamy mousse and plenty of juicy red currant, raspberry, cherry and biscuity flavors with nuances of anise and tarragon. Though light-bodied and easy drinking, the mouthfeel is round and generous. Succulent finish that is moderately long.
Bouvet Rosé Brut is the companion cuvée to Bouvet Signature Brut, and is produced from vineyards lying on gravelly clay and limestone soils in and around the Saumur area which are extremely well-suited to the Cabernet Franc and Groslot vine varieties. Grapes for this cuvée are selected from the best growers of the area and acquired as fruit to be pressed at Bouvet-Ladubay's facilities. Color is imparted via "rapid cuvaison," a brief, delicate maceration on the skins, followed by a temperature-controlled fermentation in stainless steel tanks, to preserve the fresh fruit delicacy of the wine. Bouvet's experienced blenders assemble the cuvée from wines according to the balance, freshness and fruit intensity each contributes to the whole. The second fermentation of the still wine is carried out according to the traditional method developed by the champenois, in the bottle, following the addition of a small amount of sugar and yeast. The transformation from still wine to sparkling takes place in Bouvet-Ladubay's cool, moist cellars, where the bottles are automatically riddled on computer-calibrated "gyropallets," which duplicate the hand-riddling process in a slightly shorter span of time. and the traditional methods, tempered by the most advanced technological equipment available, are subjected to rigorously exacting standards of quality and consistency.