Champagne Brocard Pierre
Saignée de la Côte

The Champagne Saignée de la Côte by Brocard Pierre is a Rosé de Saignée from 100% Pinot Noir grapes, from vineyards located on clay-calcareous soil (kimmeridgian) near the village of Celles-sur-Ource. Vinification occurs in stainless steel, then 4 months in oak barrels are required before the wine ages on its own yeasts for about 3 years reaching a final dosage of only 2 g/l - making it an Extra Brut.

The Champagne Saignée de la Côte is presented with intense ruby and orange highlights. The flavours offered by this "intense" Rosé de Saignée are a celebration of red fruits, jam, strawberries, raspberries, blackcurrants and touches of violets, pepper and cinnamon. To the palate, it is full-bodied with a very present vinosity, then the finish is taken up by notes of red fruits, a pinch of vanilla and liquorice.

Champagne Brocard Pierre

The Brocard family, descendants of the Irish Kennedy family, have been involved in viticulture since the 11th century. It was grandfather Georges Carreau who started this fine story in Celles-sur-Ource, in Côte des Bar, producing Champagnes for the first time in 1932; he was followed by Emile Brocard, Henri Brocard and then Pierre Brocard, Thibaud's father. The latter took over the reins of the Domaine in 2012 under the watchful eye of his father. He conducts a responsible and sustainable viticulture. With the utmost respect and reflection, Thibaud Brocard takes the decisions that will make his Champagnes as pure as possible. For Thibaud Brocard, the way of working with vines and wine is very simple: vinification by plot always from a single vine and long stays on its own yeasts. He has a real passion for Blanc de Noirs, and Pinot Noir, with its complexity, is a grape variety that intrigues him enormously. The harvested grapes are pressed in a traditional Coquard Vertical, a soft and homogeneous press to avoid excessive colour extraction. All the wines are vinified mainly in steel to respect the reflection of the terroir as much as possible. They are worked under nitrogen to limit the addition of sulphites to a minimum, and thus offer free and gourmet wines. Thibaud Brocard is a winegrower responsible for his terroir.