This cuvée is made from our Pinot Noirs, picked in Vertus from our old vines.
Vinification and maturation
This technique is rarely used in Champagne: the Pinots are partly destemmed and left to macerate for two to three days before the 'bleeding' is carried out. Then come the natural alcoholic fermentation (indigenous yeast) in an enamel-lined steel vat, the malolactic fermentation and the maturation on the lees for about a year. The bottling takes place end of July.
After being aged a minimum of 2 years in our cellars, the wine is disgorged 6 months before being marketed with a discreet dosage (3 grams of sugar).
Rosé de Saignée 1er Cru Extra Brut NV || 92 points
JamesSuckling.com, October 2017
Other tasting notes:
Try this Rosé Champagne with smoked wild salmon at Barthouil's in Peyrorade.
Available at the Domain.
Rosé de saignée: in Champagne, most rosés are made by blending white wine with a little red wine from Champagne (Coteaux Champenois appellation). A rosé de saignée, on the other hand, is made by directly macerating Pinot Noirs. This method of vinification is more demanding and requires grapes with an excellent degree of maturity. This is the real rosé.