A rosé is good for the evening sun, they say on the streets of San Francisco lately, but I've known that for a long time. 

But does a rosé champagne also go well with a perfectly grilled leg of wild boar? Yes, if the animal was shot in the Argonne and the rosé comes from Villers-sous-Châtillon. 

So from the Meunier-Country, and this one has it all: A maceration Meunier, based on 2018, no malolactic fermentation, vinification in small wooden barrels. 

The strong acid doesn't give the dead boar a chance. This winemaker knows his trade. Bottle empty.