Champagne Rose

The rosé wines of Champagne (also known as Pink Champagne) are produced either by leaving the clear juice of black grapes to macerate on its skins for a brief time (known as the saigneé method) or, more commonly, by adding a small amount of still Pinot noir red wine to the sparkling wine cuvee. Champagne is typically light in colour even if it is produced with red grapes, because the juice is extracted from the grapes using a gentle process that minimizes the amount of time the juice spends in contact with the skins, which is what gives red wine its colour. Rosé Champagne is one of the few wines that allows the production of Rosé by the addition a small amount of red wine during blending. This ensures a predictable and reproducible colour, allowing a constant Rosé colour from year-to-year.

Due to the comparatively high risk and cost of using the saigneé or 'skin contact only' technique, there are very few producers who habitually do not add any additional red wine. These include Laurent Perrier, Louis Roederer, and Guy Charbaut

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