Bruno Paillard's Rosé Première Cuvée is a tribute to the delicacy and vivacity of Pinot Noir. It is born in the Reims area, in the heart of the Champagne region. Here, soils rich in chalk and limestone give the wines a typical mineral freshness and aromatic complexity. Specifically, this Rosé is composed of a majority of Pinot Noir, which gives structure and depth, to which is added a variable percentage of Chardonnay, used to give elegance and freshness to the blend. Pinot Noir is processed in two forms: as Blanc de Noirs, i.e. vinified in white, quickly separating the juice from the skins, and in red, through prolonged maceration of the must on the skins, to acquire its characteristic pink colour and greater intensity of aromas. We then add the reserve wines, carefully selected from 25 vintages dating back to 1985, which can make up to 50% of the final blend. After the first fermentation and blending, the Rosé Première Cuvée matures in the cellar for 36 months in contact with the yeasts, developing complexity and a creamy texture. Then, after disgorgement, the wine rests for a further five months in the cellar to stabilise and reach its full expression. The low dosage ensures freshness, without masking the quality of the grapes and the natural intensity of the flavours. To the eye, this champagne is distinguished by its distinctive colour, a golden copper with hints of raspberry when young, evolving towards more delicate tones of salmon with time. On the nose, it reveals a symphony of fresh red fruit aromas, such as redcurrants and wild strawberries, enhanced by floral touches of rose and violet. A slight hint of lemon, due to the Chardonnay, completes the initial bouquet, while with evolution hints of black fruits such as black cherry, blackberry and fig emerge. In the mouth, the correspondence is almost perfect, with a refined, elegant and persistent finish. It goes well with seafood hors d'oeuvres, such as carpaccio and tuna or salmon tartare, but is also perfect with white meat dishes, such as quail or chicken. It can also accompany not-too-sweet berry-based desserts.