Gonet-Médeville's Champagne 1er Cru Rosé Extra Brut is an elegant expression of the Champagne region. It comes from the highly vocated areas of Bisseuil, Ambonnay and Le Mesnil-sur-Oger, villages classified Premier and Grand Cru. The vines, cultivated on chalk-rich soils, are located in optimal positions benefiting from perfect exposure. The chalk, which is typical of the Champagne soil, gives the grapes an exceptional minerality and freshness, two essential elements in creating wines with an elegant and complex character. The cuvée is made from a blend of 70% Chardonnay, 27% Pinot Noir and 3% Vin Rouge d'Ambonnay. The use of Chardonnay, the dominant variety, gives the wine its finesse and freshness, while the Pinot Noir, grown in the best vineyards of Ambonnay, contributes structure and notes of small red fruits. The small percentage of Vin Rouge d'Ambonnay, a red wine made from Pinot Noir, adds delicate pink nuances and aromatic complexity. After manual harvesting, the grapes are gently pressed and the first fermentation takes place entirely in used barrels, adding a slight complexity without overpowering the wine's freshness. Subsequently, the wine rests for 36 months on its lees in the bottle, developing aromas and structure. This long maturation on the lees also allows for a fine and persistent mousse. Finally, after dégorgement, the wine rests for at least another 12 months before release, guaranteeing perfect maturity at the time of tasting. To the eye, it impresses with its beautiful, bright antique pink colour, elegant and captivating. The nose opens with delicate and refined aromas of small red fruits, which mingle with fresh floral notes and hints of citrus and menthol. In the mouth, however, it is fresh and creamy, with a pleasant harmony between the fruity components and lively acidity. The finish is long and clean, with a citrus note that accentuates its persistence and freshness. This elegant Rosé Extra Brut lends itself to a variety of gastronomic pairings. Try it with refined dishes such as fish carpaccio, oysters and seafood, or with light first courses, even vegetarian ones. Finally, not to be underestimated is the pairing with fresh, soft cheeses or red fruit desserts.