Étienne Calsac Rose de Craie

Étienne Calsac Rosé de Craie
Champagne Extra Brut, France
Blend: 92% Chardonnay, 8% Pinot Noir
Certification: Organic practices (uncertified)

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Producer

This micro-domaine is rooted in Avize, in the Côte des Blancs, the very heart of finesse-driven Champagne. Here, young vigneron Étienne Calsac organically tends the vines he inherited from his grandparents. In addition to celebrating diverse terroirs, he employs long “sur lie” aging, works the soils with horses, and delights with rare gems such as Les Revenants, made from forgotten varieties like Pinot Blanc, Petit Meslier, and Arbane.

Étienne’s champagnes quickly earned a place on top wine lists — and they tend to sell out as fast as they are poured!

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Description

Rosé de Craie is the signature rosé from Étienne Calsac, a young vigneron who is redefining the style of the Côte des Blancs with elegance and precision. The base is 92% Chardonnay from chalky soils of the Côte des Blancs and Grande Vallée de la Marne, enriched with 8% Pinot Noir vinified as red, providing colour and structure.

The vinification favours natural expression, with spontaneous fermentations, partial aging in large oak (20%) and the rest in stainless steel, without systematic malolactic fermentation. The Champagne is bottled with an Extra Brut dosage, maintaining a dry and gastronomic profile.

A sophisticated rosé with delicate notes of raspberry, grapefruit peel, orange blossom and wet chalk. The mousse is very fine, with vibrant acidity and a saline, mineral finish that honours the “craie” (chalk) — the very soul of this Champagne.

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Technical details

• Region: Champagne, France
• Terroirs: Côte des Blancs & Grande Vallée de la Marne
• Soils: Clay-limestone with rich chalk content
• Grapes: 92% Chardonnay, 8% Pinot Noir (vin rouge)
• Fermentation: Spontaneous
• Vinification: 20% oak barrels, 80% stainless steel
• Dosage: Extra Brut
• Fining/filtration: None
• Bottle: 0.75 l

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Tasting notes

• Raspberry
• Grapefruit peel
• Orange blossom
• Wet chalk
• Ultra-fine mousse
• Vibrant acidity
• Saline and mineral finish

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Food pairings

• Tuna tartare with ginger and lime
• Goat cheese and beetroot ravioli
• Smoked salmon with horseradish cream
• Washed-rind cheeses or truffled Brie
• Excellent as a refined aperitif

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