Bouvet-Ladubay was founded in 1851 by Etienne Bouvet and is the second-oldest sparkling wine-producing house in Saumur, France. They make their sparkling wines according to the traditional method developed by the Champenois, where the second fermentation of the still wine is carried in-bottle, following the addition of a small amount of sugar and yeast.

This lovely rosé is composed of 90% Cabernet Franc, and 10% Groslot. The color is imparted via "rapid cuvaison," a brief, delicate maceration on the skins, followed by a temperature-controlled fermentation in stainless steel tanks.

On the nose I get very pretty aromas of candied bing cherries, hints of bread yeast, toast, almond, and subtle soil characteristics. The cherry aromas are very elegant and almost reminded me of a dryer style Italian soda, rather than a cherry syrup type thing.

On the palate the wine continues to impress with it's bing cherry characteristics, but it's nice and dry. There are also secondary notes of toast, bread dough, and just a touch of citrus on the finish.

This is the perfect wine to pair with a light lunch such as a sandwich or a bread and cheese platter. I personally had it with a delicious caprese and prosciutto sammy! 89+ points

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