Jacqueline Brut Rosé NV (6x 750mL), France.

Description:

Vineyard:

Located at high altitude, the vines are harvested early so that the grapes retain the freshness and characteristics suitable for sparkling wines.

Soil:

Clay and limestone terroir

Vinification:

After pressing, the must is settled and coldstabilized for a minimum of 24 hours. Fermentation is done at a controlled low temperature. For a more intense freshness, malolactic fermentation is not carried out. The wines are then racked and matured on fine lees, before being fined and filtered to prepare them for the fermentation.

Fermentation : We stabilize the wines by chilling to avoid tartaric precipitation. We add yeast and sugar to the wine at 18°C in stainless steel tanks. To encourage this setting of foam, our tanks are equipped with a stirrer so that the yeasts and sugars are in suspension. Just before bottling, the wine is filtered under iso-barometric pressure with micron filters.

Grays Time: 23 Mar 25 3.00 AM AEDT

Catalogue of items for this sale
Description Delivery / Location Closes Price

Jacqueline Brut Rosé NV (6x 750mL), France.

Lot No: 0148-10734461 Watch this
Nationwide Delivery

6h 59m

23 Mar 25 10.00 AM AEDT

$6.50
per Bottle

$39 per package

Bid to win

Bid Now

Jacqueline Brut Rosé NV (6x 750mL), France.

Lot No: 0031-10734492 Watch this
Nationwide Delivery

18h 29m

23 Mar 25 9.30 PM AEDT

$6.50
per Bottle

$39 per package

Bid to win

Bid Now

Jacqueline Brut Rosé NV (6x 750mL), France.

Lot No: 0068-10734183 Watch this
Nationwide Delivery

1d 17h 44m

24 Mar 25 8.45 PM AEDT

2 bids

$2.50
per Bottle

$15 per package

No reserve

Bid Now

Wine Summary Image

Vineyard:

Located at high altitude, the vines are harvested early so that the grapes retain the freshness and characteristics suitable for sparkling wines.

Soil:

Clay and limestone terroir

Vinification:

After pressing, the must is settled and coldstabilized for a minimum of 24 hours. Fermentation is done at a controlled low temperature. For a more intense freshness, malolactic fermentation is not carried out. The wines are then racked and matured on fine lees, before being fined and filtered to prepare them for the fermentation.

Fermentation : We stabilize the wines by chilling to avoid tartaric precipitation. We add yeast and sugar to the wine at 18°C in stainless steel tanks. To encourage this setting of foam, our tanks are equipped with a stirrer so that the yeasts and sugars are in suspension. Just before bottling, the wine is filtered under iso-barometric pressure with micron filters.

State:
Imported
Country:
France

Winery Tasting Notes

Notes Image

Its fresh nose present notes of red berries (raspberry, red currant) and citrus (blood orange, grapefruit). Ideal with strawberry or red fruit deserts

Other Information

  • non-vintage
  • 6 x 750mL units
  • Imported
  • Cork closure
  • 11.5% alc.

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