Freixenet Alcohol Removed Sparkling Rose (Non-Alcoholic)
Product Details
Your Rating
Somm Note
Winemaker Notes
Very attractive pale pink with persistent bubbles. Wild berries such as raspberry and strawberry, along with floral notes and tropical fruits. Fruity, fresh and pleasant. It fills the mouth, expressing the good quality of the base wine. The very well balanced acidity and the medium size bubbles produce a very pleasant mouth feel
Can be enjoyed on its own or paired with fresh seafood, white meat, grilled vegetables and fruit tarts.
This is made using traditional winemaking methods; then the alcohol is gently removed.
Freixenet (pronounced "fresh-eh-net"), best known for its "black bottle bubbly" Cordon Negro, is a family-owned company that grew from humble beginnings in rural Catalunya. The roots of Freixenet stretch back to 1861 and are embedded in the history of two longstanding winemaking families, the Ferrers and the Salas, whose expertise, determination and ingenuity intertwined to form the foundation of the company that today is the world leader in sparkling wines. The proof, as they say, is in the bottle: today, the most often popped corks in the world say "Freixenet."
Winemaker Josep Bujan is the Technical Director for the Freixenet winery since 1980, Bujan is responsible for developing and refining the technical procedures that have allowed methode champenoise production of Freixenet cavas to soar to over one million bottles per year. A frequent enological lector and leader in the community of vintners in Catalunya through his work with a great number of professional wine societies, Bujan is also known for his writing. With the formation of a magazine to the publication of his book on sensory analysis, Bujan has established himself as one of Spain's most active enologists.
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.
A superior source of white grapes for the production of Spain’s prized sparkling wine, Cava, the Penedes region is part of Catalunya and sits just south of Barcelona. Medio Penedès is the most productive source of the Cava grapes, Macabeo, Xarel-lo, and Parellada. Penedes also grows Garnacha and Tempranillo (here called Ull de Llebre in Catalan), for high quality reds and rosès.