Louis Bouillot was one of the first to experiment with the crafting of sparkling Burgundy wine. This blend of Pinot Noir, Gamay and Chardonnay is ever delightful, fruity and dry with pretty strawberry, citrus and a touch of spice.

90 Points - Natalie Maclean

Dry, crisp and refreshing yet with the softening aromas of fresh field strawberries. Terrific value: unbeatable for rose sparkling wine!

Brut Rosé Crémant de Bourgogne food pairings: seared tuna, planked salmon, lightly spiced curry dishes, lamb stew, white turkey meat, pulled pork sammies.