Fines bulles Rosé (Brut ou demi-sec)

7,90€ ttc

Sparkling Rosé Wine – Traditional Method – Loire Valley

See life in pink, with finesse and lightness. Indulge in the elegance of our Sparkling Rosé (Fines Bulles), crafted using the Traditional Method at the Caves du Père Auguste. This sparkling wine stands out with its luminous pink hue and delicate bubbles that dance in the glass. Whether you choose the crisp vivacity of the Brut or the luscious sweetness of the Demi-Sec, this cuvée promises a refined and festive moment, true to the craftsmanship of the Godeau Family.

Two styles for every occasion

  • Brut Version: For lovers of freshness and zest. Ideal as an aperitif, it lets the purity of the fruit and the fineness of the bubbles shine through.

  • Demi-Sec Version: Softer and slightly sweeter, it offers a gourmet roundness that perfectly balances the wine’s natural acidity.

Tasting Notes

  • Appearance: A salmon-pink robe with brilliant reflections. The bead of bubbles is persistent and extremely delicate.

  • Nose: A charming bouquet of small red fruits (wild strawberry, raspberry) with a hint of spring flowers.

  • Palate: A crisp and creamy attack. The effervescence is fine and never masks the fruit’s indulgence. The finish is fresh, elegant, and leaves a very pleasant fruity memory.

Terroir and Expertise

The Godeau Family pays special attention to the “prise de mousse” (carbonation process):

  • Crafting: Second fermentation in the bottle (Traditional Method) followed by aging on laths to refine the bubbles.

  • Grape Varieties: A blend selected for its structure and fruity aromatic profile.

  • Commitment: Vineyard managed under HVE (High Environmental Value) certification in Civray-de-Touraine.

Food & Wine Pairings: Your Party Companion

  • Aperitif: Serve as is to appreciate its finesse.

  • Desserts: The Demi-Sec version is sublime with a strawberry soup, a raspberry bavarois, or a red fruit tart.

  • Celebrations: The perfect companion for wedding toasts and receptions.

  • Service: Best enjoyed very chilled, between 6°C and 8°C (43°F – 46°F).

A Word from the Godeau Family

“Our Sparkling Rosé is the wine of sharing and joy. We particularly love its versatility: it brings color to the table, and its immediate fruitiness appeals to all guests, from novices to connoisseurs.”

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How are sparkling wines made? The secret of natural bubbles

The elegance of a sparkling wine lies in the finesse of its bubbles and the complexity of its aromas. At Domaine du Père Auguste, we use the prestigious traditional method. This demanding process, characterized by a double fermentation, allows us to obtain sparkling wines of great distinction.

The base: an exceptional still wine

It all begins with the creation of a “base wine.” We harvest our grapes (often Chenin Blanc or Chardonnay) with particular attention to preserving a beautiful acidity.

This juice undergoes a first classic alcoholic fermentation in a vat: the yeasts transform the sugar into alcohol, and the carbon dioxide (CO2) is released. mtight”>2​) escapes. At this stage, the wine is still “still” (without bubbles).

The second fermentation: the birth of bubbles

This is where the expertise of the traditional method comes into play. Once the base wine has stabilized, we proceed with bottling, but by adding a small amount of sugars and selected yeasts, called the liqueur de tirage.

  1. The secondary fermentation: The bottle is hermetically sealed. Inside, the yeast triggers a second alcoholic fermentation.

  2. The trapped gas: Because the bottle is sealed, the carbon dioxide produced can no longer escape. It dissolves slowly in the wine, creating the natural effervescence.

  3. Pressure: This process creates internal pressure (often between 5 and 6 bars), ensuring the liveliness of the bubbles when served.

Resting on lees: the stage of complexity

The traditional method requires patience. The bottles are laid “on their sides” in our cellars in Touraine for several months (or even years).

During this aging process, the wine remains in contact with its lees (the dead yeast cells). This prolonged contact imparts a creamy texture, volume on the palate, and complex aromas of brioche, hazelnut, and dried fruit—the hallmark of great traditional method wines.

Disgorging: The Finishing Touch

Finally, we carry out riddling (to move the yeast sediment down into the neck of the bottle) and then disgorging (the expulsion of the sediment). Finally, a shipping liqueur (= concentrated grape juice) is added, which will determine whether the wine will be Brut or Demi-Sec, before the final cork and wire cage are fitted.

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Weight 1 kg

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