Rosé Champagne

Rosé Champagne was invented by the Maison Ruinart in 1764, but it was at the end of the 20th century that the trade of this type became significant.

There are two ways to obtain Rosé: blending and saignée. In the first method, which is the most widespread in Champagne, the assembled Rosé is obtained through a blend of wine from white grapes, such as Chardonnay, and wine from red grapes, such as Pinot Noir and Pinot Meunier. Champagne is the only French rosé wine that can be produced with this method.

The production of Rosé Champagne through "saignée" refers instead to the ancestral production method which consists in leaving the grapes to macerate with the must for a few dozen hours so that the wine takes on a rosé color thanks to the coloring substances present in the peels. This technique releases a range of flavors of rich and unique power.

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Champagne AOC Rosé Brut Erick Schreiber

Champagne AOC Premier Cru Brut Rosé de Saignée Le Chemin des Roses 2015 Colin

Champagne AOC Brut Rosé Fascinante Dom Caudron

Champagne AOC Rosé Grand Cru Brut Collery

Champagne AOC Brut Rosé de Saignée Morel

Champagne AOC Premier Cru Brut Rosé Castille Colin

Champagne AOC Brut Grande Rosé Beaumont des Crayères

Champagne AOC Brut Cuvée Cordon de Rosé Bolieu

Champagne AOC Rosé Brut Cordon Bleu De Venoge

Champagne AOC Brut Rosé Églantine Godart et Fils

Champagne AOC Premier Cru Brut Rosé de Saignée Analogie Pascal Lejeune

Champagne AOC Premier Cru Rosé de Saignée Extra Brut Rosélie Roger Coulon

Champagne AOC Brut Cuvée D Rosé Devaux

Champagne AOC Grand Cru Rosé Extra Brut Egly-Ouriet

Champagne AOC Extra Brut Rosé de Meunier Laherte Frères

Champagne AOC Gran Cru Brut Rosé Variation Secondé-Simon

Champagne Brut Rosé AOC Réserve Charles Heidsieck

Champagne AOC Rosé Brut Second Skin Ruinart