Rosé de Saignée

Rosé Champagne can only be produced during exceptional years, when the maturity of the grapes is optimal. The maceration process varies each year, depending on the maturity of the grapes, temperature of the juice, and activity of the indigenous yeasts. It usually lasts between 2 and 4 days. A third of the juice macerates for 9 to 10 months in barrels. The rest, is vinified in stainless steel vats. 0.1g/l of Sugar is added.