Miniere Cuvee Influence Rose NV (Base 2017)
Our wines are continually guided by these Influences. Here, Pinot Noir, as red wine, represents 7% of the blend. Elegant and sophisticated, the nose opens up on complex red fruit aromas, blending deliciously on the palate with crisp, fresh notes. The refined finish recalls the natural elegance of Chardonnay.
- Blend : 20% Pinot Noir, 40% Meunier, 20% Chardonnay, 20% reserve wines
- Vinification : Selected oak barrels, 30% barrels aged less than 4 years and 70% barrels aged over 5 years
No malolactic fermentation
- Aging : in the bottle, 4 years on lees
- Dosage : 8 g per liter
- Disgorging : more than 6 months
| Winery | Miniere |
|---|---|
| Country | France |
| Region | Champagne |
| Wine Type | Champagne / Sparkling |
| Grape variety | Meunier |
| Bottle Size | Bottle |
| Vintage | Non Vintage |
Browse all Miniere Wines
- Vines are of an average age of 40 years old.
- All wines are fermented in oak barrels to promote the values of their exceptional heritage.
- Malolactic fermentation is prevented to preserve the freshness of the wine.
- All the wines undergone long ageing on lees after second fermentation, 5 or 6 years for the youngest and between 8 to 10 years for vintage wines.
Founded in 1919 by Alfred Miniere. The estate has grown extensively over the years. After completing winemaking studies and several years of professional experience, Frederic & Rodolphe Miniere took over the estate in 2005 and decided to produce their own wines in oak barrels so as to promote the values of their exceptional heritage.
With almost 8Ha of land, vineyards are primarily located in Hermonville, whose magnificent, south-east facing hillsides are flooded with sunshine. The upper hills are covered in sand-loam soil while the lower areas are loam, clay and sand. These well-draining soils contain high levels of minerals which force roots downwards to feed the vines deep within the soil and saturate the sap with mineral elements.
Wines are all produced in oak barrels. Barrels are of varied capacity, origin and age in order to reveal the diverse range of characteristics of our wines and the complexity of their blends, essential to the spirit of champagne. Immediately after the pressing process is terminated, the musts are placed in barrels to ferment. They are left in contact with their lees for 6 months and stirred at varying intervals depending on the year. Malolactic fermentation is prevented in order to preserve the freshness of the wines after a long ageing process within the cellars. Instead, once bottled wines mature slowly for 5 or 6 years for the youngest and between 8 to 10 years for vintage wines. This slow development allows our wines to fully develop for guaranteed maximum pleasure.
