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 Cuvée Réservée Rosé Brut Léon Launois

Champagne AOC Rosé Brut Grande Réserve Mademy

Champagne Brut AOC Cuvée Rosé Laurent-Perrier

Champagne AOC Grand Cru Ambonnay Brut Rosé Cuvée 2 Secondé Simon Laurier

Champagne Brut Rosé AOC Ruinart

Champagne Brut AOC Prestige Rosé Taittinger

Champagne Brut Rosé Premier Cru AOC Fernand Lemaire

Champagne AOC Rosé Tendre Marquis de Pomereuil

Champagne Demi-Sec AOC Ice Imperial Rosé Moët & Chandon

Champagne AOC Extra Brut Rosé Première Cuvée Bruno Paillard

Champagne AOC Brut Cristal Rosé Millesime 2014 Louis Roederer

Champagne AOC Rosé Léonce d'Albe

Champagne AOC Brut Rosé Absolu Boizel

Champagne AOC Rosé de Saignée Brut Vollereaux

Champagne AOC Brut Rosé Deutz

Champagne Brut Rosé AOC 27ème Édition Krug

Champagne Brut Rosé AOC Impérial Moët & Chandon

Champagne Brut Rosé AOC Billecart-Salmon