Bollinger Ros is made by adding red wine. Bollinger has always had a singular relationship with red wine and a personal bond with neighbouring Burgundy. Bollinger achieves the highest level of its quality commitments because they are based on its natural, historic and strategic strengths. Everything starts with the selection of grapes almost exclusively from Bollingers Grands Crus vineyards, A and Verzenay. The grapes excellence is equalled only by the highest standards of vine-tending until the harvest: choice of optimal maturity, low yield,successive sorting and destemming. Then come the vatting and maturing in wooden barrels. Red wine accounts for 5 to 6% of the Special Cuve blend giving birth to Bollinger Ros. But a cuves singularity amounts to more than the sum of its parts and tasting it reveals the mystery of the Bollinger style. Red wine rocks the tidy order of the Special Cuve, giving it a power of aromatic affirmation as well as a freedom of tone and spirit, a sparkle and a particular presence. The colour of Bollinger Ros combines the rich bronze highls of the Special Cuve and the intense depth of the red wine. This could be the tint of the raw flesh of wild salmon barely reddened over charcoal. It is a l and a depth. It is the colour of a great wine. The wine reveals all the fullness of expression of the Special Cuve to the nose. All Bollinger is there: presence and modesty, power and delicacy. And yet other notes come to the fore in the mouth: small wild berries in the countryside on hot summer afternoons. Raspberries, blackberries, gooseberries the first note of acidity is jolted by the sensuousness of the flesh. An impertinent flavour dances in the mouth, but the lively, joyous sparkle of the fruit is always contained by the wines precise structure, which gains in fullness and climaxes with mellow notes that stay on the palate and resound in the memory for a long time.
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