Rosé Champagne

At parties, as an aperitif or as an exclusive gift – rosé champagne stands out not only because of its pink color, but also because of its mostly fruity taste.
Rosé champagnes have also become increasingly popular, even among purists. So it’s not surprising that most Champagne houses and winemakers now have at least one rosé cuvée in their range. While rosé champagnes used to be mostly fruity-sweet, there are now also many dry and strong representatives. We offer both light aperitif champagnes and strong rosé champagnes that are also good with food – from non-dosé, i.e. very dry, to brut.
With rosé champagnes, it is not only the composition of the cuvée that determines the taste, but also the method of production. There are two methods of making rosé Champagne. In the Rosé d’Assemblage method, a small amount of red wine is added to the white base wine. In the second method, the red grapes remain longer on the lees so that fermentation begins at this stage. In this way, the red color pigments from the red grapes are transferred to the base wine. Depending on how long the winemaker leaves the grapes to ferment on the lees, more or less color pigments and tannins are transferred to the champagne (Champagne Rosé de Saignée).