Prosper Maufoux Cremant de Bourgogne Rose  Front Label
Prosper Maufoux Cremant de Bourgogne Rose  Front LabelProsper Maufoux Cremant de Bourgogne Rose  Front Bottle Shot

Prosper Maufoux Cremant de Bourgogne Rose

    750ML / 12% ABV
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    750ML / 12% ABV

    Winemaker Notes

    Looking for a delicious and vibrant sparkling wine? Look no further than Prosper Maufoux Cremant Brut Rose. This pale pink wine is made with notes of red fruits like cranberry and cherry, giving it a wonderfully sweet flavor. Candied red fruits, citrus, and biscuity notes make this wine perfect for any occasion.

    Drink as an aperitif or with desserts.

    Critical Acclaim

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    Prosper Maufoux

    Prosper Maufoux

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    Prosper Maufoux, France
    In 1860, Prosper Maufoux, who was a notary by trade, left his practice to give his life over to his passion for wine. He set up his own firm in Santenay, a Burgundian village in the heart of the vineyards in southern Côte d’Or. His son, Cyprien, looked beyond the borders of France, taking Prosper Maufoux wines to the tables of England, The Netherlands and The United States. In 1970, his grandson, Pierre, brought Prosper Maufoux’s headquarters to the main square in Santenay. He chose an 1835 mansion house that was built by Jacques Marie Duvault-Blochet, who, at that time, was the owner of the prestigious Romanée Conti estate. This is the location and setting that the company has chosen to draw on all its skills and mature its gems from Burgundy. In 1994, Mr. Robert Fairchild, the long-time importer of Prosper Maufoux wines to The United States, took up the reins of the company, continuing until his death. The torch was then taken up by Eric Piffaut, whose family’s roots in Burgundian wine go back to 1898. New resources were put into use to perpetuate and reinforce the existing culture of high quality and develop the company’s international renown. At the winemaking helm the Piffaut family has since brought on oenologist Nadine Gublin, now overseeing the production of the house. Gublin was the first female winemaker of the year named by France’s leading wine magazine, La Revue du Vin de France.
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    Maconnais Wine

    Burgundy, France

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    These are the fun, fruit-driven and lively Chardonnays of white Burgundy, often offering some fantastic values and options that you don’t have to cellar. Flavors range from fresh green apple and lemon to melon or pineapple; some of the best are fleshy and mineral driven or balanced by a light touch of oak.

    Mâconnais Chardonnay may have the weight of their more serious Côte de Beaune sisters, but not quite the refinement. Still, this appellation is one of the best ways to jump from California Chardonnay to something new and begin to understand white Burgundy.

    The Mâconnais region is warmer and drier than the rest of Burgundy to its north (Côte d’Or) and has a landscape of rolling hills and farmland interspersed among vineyards. The region produces a lot of Chardonnay—Viré-Clessé and Pouilly-Fuisse are among the best—and a very small amount of red wine from Gamay and Pinot Noir. The soils of Mâconnais remain limestone dominant like in the Côte d’Or, making it a wonderful spot for Chardonnay to thrive. Gamay's home of Beaujolais lies just to the south.

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    What are the different types of sparkling rosé wine?

    Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

    How is sparkling rosé wine made?

    There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

    What gives rosé Champagne and sparkling wine their color and bubbles?

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

    How do you serve rosé sparkling wine?

    Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

    How long do rosé Champagne and sparkling wine last?

    Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

    HNYPMFCBRNVC_0 Item# 896990

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