Bolle Sparkling Rosé — Magnum
The celebration, doubled — summer fruit over a fine bead, twice-fermented, in magnum.
Most houses take the alcohol out of wine and stop. Bolle starts there — a second fermentation, so the bubbles are born in the bottle; then patient months on the lees. That patience is why they entered the house.
The Sparkling Rosé opens on white strawberry and red berries, blackcurrant and violet, a thread of fresh herbs beneath. The bead is delicate and precise; the palate dry and fresh, sweet strawberry and cherry harmonizing over a subtle, earthy minerality that gives the wine its depth. It is poured at Michelin Guide tables around the world — and it earns the company.
We keep it in magnum for a reason. A magnum is not a larger bottle; it is a different intention — the format of the long table, where the pour keeps returning and no glass is the last. One bottle, the whole evening.
We do not score. We read. The Reading is how the house locates this bottle — four axes, written on the four petals of the mark.
The Reading™
NOSE berried
ARC dancing
WEIGHT delicate
STAY mineral
One to four petals, quiet to pronounced. A Reading is a location, not a grade.
Read in — the handblown Stem Zero Champagne. The tall bowl holds the bead in view, and the crystal holds nothing back.
Serve — 45–50°F, well chilled. A magnum takes its time in the ice — give it the hour it deserves.
