In Champagne, most rosés are obtained by blending white wine with a little Champagne-appellation red wine.
Rosé de saignée, on the contrary, is made by using direct maceration of the Pinot Noir grapes. This method of vinification is more demanding and requires perfectly ripe grapes. This is the true rosé.
This Rosé Champagne is ideal as an aperitif and also with a tuna-fish tartare or delicate meats.
There are no reviews yet.