Channelling the colour of celebration, pink-hued champagne is known as champagne rosé, and its gorgeous colour spectrum of glowy red hues spans from the softest, blush pink to salmon and crimson.
Defying categorisation, champagne rosés are prized for their versatility and inherent freshness, thanks to the myriad styles (varying in aroma, acidity, sweetness and texture) that can be created depending on the combination of fruit and the nature of elaboration and vinification.
The aim of champagne rosé winemaking is to gain colour and red wine aromas by either blending white and red wine together (the rosé d’assemblage method), or by briefly permitting contact between the juice of ‘black’ (red-skinned) grapes and its seeds and skins prior to alcoholic fermentation (the rosé de saignée method).
The most popular technique for making champagne rosé is the
assemblage method (
rosé d’assemblage). Crafted from any of the seven permitted grape varieties in Champagne, still red and white wines are blended together to create a base wine before it undergoes secondary fermentation in bottle to create the magical effervescence. Champagne is the only appellation in France legally permitted to blend red and white wines together, marking champagne rosés made in this fashion as a fascinating and delicious anomaly. The amount of red wine added (Pinot noir or Meunier) ranges from 5% to 20%, producing cuvées with delicate aromas, natural texture and a gentle pink hue with orange highlights.
The second technique for making champagne rosé is the
saignée method (
rosé de saignée). Translating to ‘bleeding’, the
saignée process involves the brief maceration of uncrushed red-skinned grapes, whereby the juice of the grapes is partially infused with their skins to extract colour, aroma and texture. Technically a subset of the process for making red wines, the pigmented juice is then siphoned off for alcoholic fermentation, leaving the remainder for the production of
Coteaux Champenois (the dedicated appellation for still wine in Champagne). Champagne rosés produced using the
saignée method tend to be rich and vinous, with intense colour and red berry flavour profiles.
Moreover, the dynamism and complexity of champagne rosés can also be boosted by combining both techniques—
assemblage and
saignée— in the winemaking process!
Whichever the technique, the result is an alluring champagne rosé with great vinosity and concentration, bright and balanced fruit, a hint of tannin and the emblematic sparkle that ensures its versatility in enlivening all meals of the day and even most cuisines.
Looking to treat yourself or gift your family and friends with a thoughtful champagne package? All our champagnes include
Sally Hillman’s signature cartography (A4 size) and comprehensive tasting notes. For special gifting, simply select a
card, a
gift box and your choice of additional
accessories, and we’ll take care of the rest.
