Meunier & Cie Rosé Champagne

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Meunier & Cie Rosé Champagne


Meunier & Cie Rosé Champagne is a “Champagne for the heart”.



Meunier & Cie Rosé Champagne is a “Champagne for the heart”.

This soft yet refreshing Rose Champagne is a harmony of calm and flamboyance, making this the perfect Champagne for dinner parties with friends or for a meaningful toast.

Founded in the heart of the idyllic Chatel St Germain, in the wine-growing region of Moselle in northern France, the House of Meunier Champagne was born of kindred passion.

From the bonds of friendship and the careful alchemy of the finest wine producing experts emerged sophisticated and majestic champagne. The company soon expanded and became known in Europe, predominantly in the fashion centres of Milan and Paris.

Meunier & Cie Champagne now stands out proudly as a drink of pure excellence.

Today, Champagne Meunier comes from Ay in northern France, where its production is undertaken together with the oldest vineyard cooperative of the Champagne region. Many factors contribute to the quality of Meunier’s champagne:

The Origin of the Grapes

Based on the different climatic conditions and uneven soil conditions, the Champagne region is divided into many small Cru areas, with a quality classification of 80% to 100% each. Meunier buys most of their required grapes from the 100% regions.


There are four pressing processes, the first producing must of the greatest quality. Meunier almost exclusively uses must from the first pressing process.

Wine Production

The wine for Champagne Meunier is produced separately in small barrels. Only then and after many tasting sessions are these different wines are married to achieve the typical taste of Champagne Meunier.


As our relationship with the vintners of the Champagne region stretch back many decades, only grapes of the very best quality are supplied.


Champagne must be stored for at least a year, Champagne Meunier stores it for at least three years in the chalk cellars of Ay, which are among the best. A steady temperature of 11 degrees and a continuously high humidity provide the champagne with ideal conditions.


The Bubbles

The transformation from a still wine into an exquisite sparkling champagne is a long and intricate process. The wine must age to a satisfactory state before it is bottled. After bottling, a mixture of sugar and yeast, named ‘liquer de tirage’, is added and this causes the second stage of fermentation. The refreshing champagne bubbles, or ‘pris de mousse’, are formed as a by-product of the fermentation process.
The intricacy

A sediment or ‘deport’ is also produced by this process and this is removed in two stages. The first stage of the process, in which the ‘deport’ is moved into the neck of the bottle, is called ‘reumage’. This is followed by a second stage called ‘dégorgement’ in which the bottle is opened to remove the ‘deport’.
The Classification

Finally, a ‘liquer de dosage’, a mixture of wine and sugar, is added to replace the small quantity of liquid lost during the ‘degorgement’ process. The amount of sugar added determines how the champagne is classified: little or no sugar and the champagne is “Ultra Brut”. Less than fourteen grams of sugar per litre and the champagne qualifies as “Brut”.

The house of Meunier upholds the skill and care required in this age-old process and so produces some of Europe’s finest champagne.


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