Since Grégoire Bonnet in 1862, six generations of the family have built the house of Champagne Bonnet-Ponson. Thierry Bonnet and his son, Cyril, are now the guardians of tradition and maintain the original style of winemaking by sourcing fruit from only their family-held vineyards. The legacy is spread over 26 acres and five Premier Cru and Grand Cru villages: Chamery, Vrigny, Coulommes la Montagne, Verzenay and Verzy. With a desire to preserve the terroir and the continuing search to improve their wines, Bonnet-Ponson now manages their vineyards using organic practices.
Engaging nose of little berries and mandarin zest. Freshness of the attack extends over a tight red fruit structure dominated by raspberry, cherry and pomegranate. Vinous notes and a hint of spice (red licorice, ginger) mingle to form a tangy and vibrant finnish
Brut Rosé involves more than 35 different vine plots over the villages of Chamery, Vrigny and Coulommes la Montagne.
• Various type of soil: siliceous and calcareous sands, silty
soil on chalky subsoil, calcareous clay soil with millstone
• Age average of the vines: 35 years old
Hand picking and pressing of the grapes within 4 hours
• First fermentation in various containers: inox tank (70%),
concrete tank (20%), oak barrel (10%). The red wine is
aged in 400L oak barrels
• Malolactic fermentation partially done
• Aging on lies of 7 months before blending with the
• No filtration, minimal use of sulfites (under 40 mg/L)
• Aging in bottle of 4 years
• Dosage: 7 to 8 g/l, traditional liqueur
Food Pairing Notes
Refined charcuterie (bellota ham), Asian dishes seasoned with mild spice or a raspberry charlotte for dessert.
40% Pinot Noir, 35% Meunier, 25% Chardonnay,
• 8 to 10 % of our red wine (Chamery rouge, pure Pinot Noir)
• 30% of reserve wines (perpetual blending) from the