Perrier-Jouët Belle Epoque Rose Champagne 2013 Homeware Fermentation occurs in open fermenters

Fermentation occurs in open fermenters for 10 days then pressed out into large (old) format French oak ‘botti’ and concrete tanks where it completes malolactic fermentation and is matured for up to 6 months prior to bottling

The juice was cold soaked prior to temperature controlled fermentation

Mahogany with tawny fringe

Every decent cellar needs magnums from iconic Australian producers and the Barossa has none more iconic than Torbreck

Perrier-Jouët Belle Epoque Rose Champagne 2013 Homeware Fermentation occurs in open fermentersPerrier Jout's origin story dates back to 1810, when the cork supplier Pierre Nicolas Perrier married Rose Adlaide Jout and began producing champagne under the name Perrier Jout the following year. Adle focused on vineyards and winemaking while Pierre Nicolas focused on sales and marketing. Shipments to Great Britain began in 1815, followed by the United States in 1837. After Charles Perrier, Henri Gallice and his younger brother Octave became Perrier