The Rosé Vintage Champagne is made using the technique called “Rosé de Saignée” (bleeding off) after a brief 10 to 12 hour maceration in order to obtain a greater extraction of aromas.
A short maceration is given before pressing. The bleeding off is carried out when the scents of red fruits are adequately extracted, well integrated and in balance with the must. Spontaneous fermentation with indigenous yeasts. Vinification on fine lees in small aged oak barrels. Malo-lactic fermentation takes place. Unfined.
A fine robe with salmon pink reflections. Red fruit and pastries on the nose. The mouth is broad in the mouth, with a fat texture and spicy hints. A rosé champagne that is full of personality.
Serve at 10 °C (50°F) as an aperitif, with cold meats, poultry, barbecued food, spicy cooking and salmon.