Cuvées des Caudalies Rosé : The crowning of Erick de Sousa Thursday 10/01/2008

The new elite in Champagne
“Erick de Sousa’s dynamic nature has made him the most renowned winemaker in the village of Avize”, writes Vin de France magazine. He is now part of the “absolute elite of growers-producers” and has been sought out by gourmet restaurants, where, like those of Château Les Crayères (Didier Elena), the Bristol (Éric Frechon) or even Arpège (Alain Passard), the greatest award-winning chefs imagine meals to accompany his Champagne…

The Cuvée des Caudalies Rosé, which is the last-born of the De Sousa family, comes from old Chardonnay (90%) and Pinot Noir (10%) vineyards that draw their sumptuous fineness from the chalky sub-soils of the Grands Crus of Cramant and Avize.

An idea of luxury and beauty
Erick de Sousa, who is a true creator of champagnes, has quickly had his own ideas about the effervescent beauty that enhances, for the greatest pleasure of wine lovers, the strength and mineral aspects of these major lands. First, thanks to natural biodynamic methods, then by making the wine in wooden casks and with regular “bâtonnage” (stirring of lees), as is done in Burgundy, to provide complexity, length, grace and unctuousness to this rosé.

The crowning of Erick de Sousa
While sales of rosé Champagnes are seeing unprecedented growth all over the world (it has conquered the glamorous events in the fashion and luxury worlds), the first Cuvée des Caudalies Rosé in history and its dazzling salmon-coloured highlights has a promising and glorious future. You can now find it at the Relais & Châteaux “Les Crayères” in Reims where the award-winning chef Didier Elena proposes an “Around Erick de Sousa’s Champagne” menu.

2008, January 10 - © 1855

Other information :
• Champagne
• Champagne De Sousa & Fils