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Nectar Impérial Rosé

Nectar Impérial Rosé

tasting notes


A brilliant interpretation of the Moët & Chandon style. Its blend enhances the fruity intensity of Pinot Noir (45 to 55% of the blend including 10% red wine), which is underscored by the fleshy texture of the Meunier (35 to 45%, including 10% red wine). The freshness of Chardonnay (5 to 10%) glorifies the finish.

A flamboyant appearance

Deep pink with intense copper glints.

A gourmand nose

The nose is plunged into a basket of ripe blackberries: wild strawberries, redcurrants and blackcurrants release their summer aromas. Notes of sunny yellow peaches then become more pronounced. This crescendo continues and morphs into mouthwatering nuance of strawberry jam.

The palate combines richness and freshness

Intense and tasty, the sensation of red berries lingers on the palate for a long time. It is partnered by the sweetness of nutmeg and caramel. A nice contrast to finish, with the acidulous freshness contributed by a burst of redcurrant.


45 g/liter - Champagne Demi-Sec

Cellaring time

18 months

Aging after disgorgement

At least 3 months


The flavours of Nectar Impérial Rosé champagne evoke the intense coppery tone of a Peking-style duck breast, the bright orange of a slightly caramelized orange supreme, the intense scarlet of redcurrants, pomegranates, strawberry jam, the shell of a Breton lobster, the delicious and flamboyant red of a candy apple, the bright red of a ripe cherry tomato, sautéed in olive oil. And suddenly, the black glint of a grain of pepper.


Mouthwatering, Syrupy, Creamy, In jelly. Volume and density. Like thick velvet, silk brocade or Shetland wool.


Counter the sweetness with a hot, spicy, fresh or salty element:
- “Traditional” red berry desserts with an element of freshness;
- Soft exotic fruits, prepared and seasoned with a touch of green freshness (coriander, basil, etc.);
- Foie gras served with a fruity element (red berries, non-acidic exotic fruits: mango, papaya, etc.);
- Asian dishes prepared with a Thai sauce or a sweet and sour or spicy marinade.

Hot or spicy dishes or ingredients (chorizo).

Pan-fried oysters or seafood (Korean panko, tempura, fritter) to reduce the taste of the sea, served with sweet and sour or spicy sauce.


With a dominant flavour: raw oyster, dominant acidity (vinegar, lemon), bitterness of coffee, dark chocolate. 

A totally sweet dish with no element of contrast (touch of salt or pepper, freshness of an herb, spice).

Green vegetables. Raw vegetables.

Ingredients matrix

pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise


Steamed lobster, wild strawberry emulsion

Flamboyant pairing

Mussels with chorizo

The secret notes

Steak tartare with mango and passion fruit


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« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët