MACERATED ROSÉ

"Rosé" Champagne can be made from 2 ways : Blended Rosé or Macerated Rosé (also called Rosé de Saignée).

The Blended Rosé (SEE OUR BLENDED ROSÉ COLLECTION) is obtained by blending white wines with 5 to 20% of red wines. The Macerated Rosé, on the other hand, is obtained by a short or long maceration of the juices with the skin of the black grapes for up to about 36 hours. On the other hand, the "Rosé de Saignée", is a Macerated Rosé BUT the producer has taken a "Saignée", that is to say, he has removed part of the juice from the vat to make a separate vinification in order to concentrate the aromas. It is a very technical vinification! These are also Champagnes that go very well with red meat (Rib Steak, Lamb Chops, Game Meat,...) given the power and structure of the Champagne itself, but while keeping a burst of Red Fruits in the mouth! (SEE OUR SELECTION BELOW).

Very fashionable, these wines can range from soft pink to deep pink and from the lightest to the most robust. They can develop aromas around freshness (Pink Citrus, Wild Strawberry), or on the contrary more suave, more powerful (Ripe Yellow Fruits, Small Red Fruits) or more complex, combining fruity notes (Wild Berries). The palate can be structured, powerful and fleshy or lighter and airy. As they age, their aromas express all the richness of Dried Fruits (Black Raisins, Goji Berries, Dried Cranberries) and Red Spices such as Saffron, Pink Pepper, etc... A very beautiful aromatic diversity!