Vinification of champagne
rosé: traditionally, champagne rosé is produced by blending white base wine and red wine. Certain champagne
rosé wines, called “champagnes rosés de saignée” are produced with a
short maceration (several hours) of the black grapes (Pinot Noir and Meunier).
The champagne rosé obtained is
therefore very expressive, with a livelier colour and delicious dominant note
of red fruits. It is the producer who
decides, based upon the champagne rosé he wishes to produce.
