The world-famous Palmer & Co. brand is owned by the Sociéte Coopérative de Producteurs des Grands Terroirs de la Champagne and was founded in Avize in 1947. What began as a collaboration between seven owner-winegrowers of Premier and Grand Crus has now grown into an iconic brand. They have a wide range of quality grapes from some fifty Cru vineyards. In total, they have a whopping 415 hectares of vineyards, more than half of which are classified as Premier and Grand Crus. The champagnes are made from Chardonnay, Pinot Noir, and Pinot Meunier. This forms the basis for Palmer & Co.'s unparalleled high-quality wines.
The three different grape varieties are harvested by hand around the end of September. The grapes are already rigorously selected in the vineyards themselves. In the vinification cellar, the grapes are also sorted for quality. The grapes are then destemmed and pressed, and undergo alcoholic fermentation in stainless steel tanks at a controlled temperature. This is followed by malolactic fermentation and aging on the lees. Eight percent of older red wine, aged in barriques, is then added to the young wine. Sugar and yeast are then added, and the wine is bottled. Carbon dioxide is produced during the second fermentation, and the yeast sediment is only removed after 36 months.
The result is a bright, light pink rosé with aromas of grapefruit, wild strawberries, red berries, roses, brioche, and vanilla on the nose. A delicate, lingering mousse on the palate with notes of lime, red fruit, and a hint of almond paste. The flavor continues into a long, crisp acidity finish.
