A rarity with 10% Pinot Gris: the Rosé de Saignée is a specialty in the champagne world. The rosé undergoes a very complex and exciting vinification, the so-called maceration. For this, the grapes are gently pressed and rest three days before the must is filled into the barrels. This not only gives the champagne its expressive color, it also allows valuable phenols and other extracts to be obtained. The malocatic fermentation which follows is created with the indigenous yeast strains which are obligatory at Larmandier-Bernier. After that, the base wines are left to mature on their lees for 12 months. before the second fermentation takes place in the bottle. The champagne is then stored in the cellars below the hills of Vertus for at least two more years until it is spiked with a dosage of only 2g/L.
- In the glass, an expressive rosé with lively mousseux.
- The nose reveals a very balanced aroma of strawberries, floral notes and grapefruit.
- On the palate, Rosé de Saignée unfolds opulently with aromas of strawberries and cherries, as well as a slightly chalky minerality and a simultaneously fresh and playful acidity.
- Rosé de Saignée is excellent as an aperitif.
A great pairing with wild fowl and porcini mushrooms.
Also perfect in combination with raw fish such as salmon or tuna tartare.
THE CHAMPAGNE HOUSE LARMANDIER-BERNIER
For their champagne, the Larmandier-Bernier family grow their wine near the towns of Vertus, Cramant, Chouilly, Oger and Avize. A distinct feature of theirs is the wine’s spontaneous fermentation with natural yeasts. As a result, each vintage, site and barrel has its own yeast, creating a very authentic and fascinating champagne. The champagnes are also very diverse, as each site is pre-aged separately for a year in barriques or barrels before aging for several years. The champagnes receive a low dosage, between 0 and 0.4 g/l, making freshness, authenticity and precise minerality the hallmarks of the Champagne House Larmandier-Bernier.