Rosé de Saigée Premier Cru

Maceration, which is an original choice in Champagne, brings both fruit and fine aromas to this rosé with character.

This cuvée is produced from the Pinot Noir and Pinot Gris grapes picked in Vertus, where the two varieties grow together in the same plot of old vines. It’s made by macerating the berries for a few days, a technique not commonly used in Champagne.

Grapes Variety

90% Pinot Noir

10% Pinot Gris

VINIFICATION AND MATURATION

This technique is rarely used in Champagne: the Pinot grapes are selected on a sorting table, partially destemmed and then macerated for 2 to 3 days. After that, come the natural alcoholic fermentation (indigenous yeasts) in a tank or in concrete eggs, the malolactic fermentation and then the maturation on the lees for nearly a year. The tirage is carried out at the end of July.

The wine is aged for at least another 2 years in the cellars, and the bottles are disgorged 6 months before being marketed with a discreet dosage of 2 g/l.

TASTING NOTES

This Rosé Champagne is ideal as an aperitif and also with a tuna-fish tartare or delicate meats. AN ORIGINAL ROSÉ WITH NOTES OF FRUIT AND FLOWERS

Review

THE WINE ADVOCATE – SEPTEMBER 2020 – 93 POINTS

« The new rendition of Larmandier-Bernier’s NV Extra Brut Rosé de Saignée has turned out very nicely, unwinding in the glass with aromas of orange rind, red berries, pear, white flowers and fresh bread. Medium to full-bodied, bright and fleshy, with an enveloping core of fruit, racy acids and delicate phenolic presence, it’s still a little tightly wound—especially compared with last year’s especially explosively aromatic release—but it should blossom beautifully in time for summer and beyond .»