Pink is a long time Champagne tradition. When you make it the Saignée way however you give your rosé a twist at the same time. A champagne made in the purest tradition and yet both rethought and then remade. Like producers of champagne through centuries have continued to reinvent their product in new ways.
Forget about blending to achieve a certain colour: This rosé champagne bleeds to receive its disturbingly deep pink nuance. In French saigner simply means to bleed. The best of the Pinot Noir and Pinot Meunier are placed in a vat where the skin of these red grapes will be allowed to macerate for up to 36 hours. As long as necessary for this otherwise white and maiden must to redden and blush into the more dramatic colour of the Saignée.
Only the wine that runs naturally when grapes on top of other grapes press these naturally – the Vin de Goutte - will later ferment as a red wine. The first fermentation takes place in steel vats and the second will occur in the bottles where it develops into the final Rosé de Saignée champagne. Of a colour that is clearly visible and easy to appreciate in its transparent bottle. Kept simple since less is usually more. Though not when it comes to taste.
The Saignée is a pure 100% Pinot Noir and Pinot Meunier Champagne. It manifests a powerful nose and mouth. It smells red and black fruits, tastes red and black fruits as well. Based on the grape harvest of 2007, it remains a youthful champagne with plenty of lively bubbles. As the champagne is poured, a handsome circle of white bubbles on top of the delicate pink colour of the wine itself will be formed along the glass.
The red and black fruits are the strength and the power of Pinot. This is no light drink to accompany your appetizer. Meet a champagne that will match a number of different meats from veal, lamb and well into different dishes of duck or even game. You may also want to discover our Rosé de Saignée as a cheerful companion with red fruits desserts or grapefruit sorbets.
