This cuvée is made from our Pinot Noirs, picked in 2013 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).


Tasting notes

Dark pink.  A deeply pitched, intensely fragrant bouquet evokes dried red berries, cherry pit, allspice and floral oils, with a bright note of blood orange adding vibrancy.  Shows a darker character on the palate, offering sappy blackberry and bitter cherry flavors enlivened by a mineral quality.  This precise, fine-grained Champagne finishes with excellent clarity and cut and toasty persistence.

Stephen Tanzer's International Wine Cellar, 2013


Other tasting notes:


Try this Rosé Champagne with smoked wild salmon at Barthouil's in Peyrorade.

2013 is 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.


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