The share of rosé champagne production has steadily increased over the past decades and the rosé boom has also contributed to its continued popularity. This kind of champagne can convince with its fruity and fresh taste in its own way. The nutty, yeasty aromas that are characteristic of champagne are somewhat pushed into the background.
During the production of Rosé Champagne, all procedures valid for white champagne are followed. There are three different methods how the champagne gets its rosé color, the most common is the blending of white and red wines. The more intense the color is, the higher the proportion of red wine it contains. Another production method is the use of grape musts, also called "Saignée". With "Rosé de maceration", the red grapes are macerated briefly after pressing, which allows more colorants to be released from the grape skin.
Try the unique fruity notes of Rosé Champagne, each of them has its own style.