Rosé champagne

Champagne Rosé was conceived by the Maison Ruinart way back in 1764, even if the great success arrived in the last decades of the 1900s and has been growing ever since. There are two ways to obtain a Rosé Champagne: blending and bleeding. In the first method, which is the most widespread in Champagne, the sparkling wine is obtained through a skilful and complex blend of white wine, such as Chardonnay, and red wine, such as Pinot Noir and Pinot Meunier. Let's remember Champagne is the only French (but not only) rosé wine which can be produced with this method. Instead, the production of Champagne Rosé by bleeding (saignée) refers to the ancestral production method and consists in letting the grapes macerate with the must for a few tens of hours so that the wine takes on the desired pink color thanks to the coloring substances present in the peels. This technique allows the creation of a truly wide and unique range of aromas and taste notes. It should also be emphasized that often the Rosé version of a Champagne is the most exclusive in the range of products of a cellar.