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Perrier-Jouts first non-vintage Brut Ros was created in 1956 when 100 experimental bottles of "Blason de France Ros were made by adding red wine to the same assemblage as "Blason de France. Blason Ros is held to the same high standards as the "Blason cuve, and produced in equally limited quantities. The grapes are pressed in Cramant on Perrier-Jouts traditional wooden presses. After it is racked, the clear juice is transported to pernay for fermentation. The wine is aged in modern, stainless steel tanks which allow for perfect temperature control. The bottles are aged in the house's historic champenois aging cellars, which are tunneled directly into the chalky soil of Champagne. The Champagne caves run 50 feet deep and remain at a constant temperature of 52 F. [+]