In Champagne, there are two methods for producing a rosé.
The most common method is Rosé d'Assemblage (blending with red wine), as it allows for consistent color and density year after year. In this method, a light white wine (before effervescence) is blended with 5 to 20% of a red wine from Champagne, vinified to contain no tannins (coteau champenois). This method gives the Champagne a beautiful color and fruity aromas. Winemakers can use Pinot Noir, Meunier, and Chardonnay. It is the only French wine allowed to be produced using this blending method.
The second method is Rosé de Saignée, which gets its color from the maceration (for several hours or even days) of blue grapes (only Pinot Noir or Meunier). The must is macerated with the grape skins for several hours or days. It is the natural pigments in the skin of the black grape berries that color the juice. At the same time, the skins enrich the juice with their aromatic components. After maceration, the tank is "bled" (saignée). The contents are drained to separate the must from the skins. Rosé Champagne made using the saignée method generally shows a more intense rosé color, which can vary greatly depending on the vintage (without this reflecting a difference in quality). These Champagnes generally have a richer expression and a vinous character, which makes them particularly suitable for food and Champagne pairings.
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