Rosé de Saignée Brut Champagne Blend

Yes to rosé made in every way!

Today, it’s rosé bubbles made into this vibrant pink hue thanks, in part, to the “saignée method.” A method that’s actually rooted in red winemaking; used to concentrate grape must before fermentation.

Saignée is the French word for “bleeding.” The method gets this name because, as the crushed black grapes are macerating – extracting color, tannins, aromas / flavors from the grape skins – a portion of the juice is “bled off” into a separate vessel for production of rosé wine. The original vessel, now with a greater skins-to-juice ratio, increases concentration during the remaining red-wine maceration.

As a result, Saignée method rosés tend to be a little deeper in color concentration and may adopt more of the aromas and flavors that come from the black grapes used to make them. Certain regions, like Champagne, are well known for producing rosés in this way.

Here we have a Drappier Rosé de Saignée Champagne (NV) made in a Brut style using Pinot Noir grapes. It is deliciously concentrated for a rosé, not just in color, but aromas and flavors of just ripe red cherry, raspberry, redcurrant, apple, pear, bread dough, and toasty notes.
— 14 days ago

with Deked1
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