CHAMPAGNE ROSÉ

Colourful, sensual and expressive, rosé champagne symbolises indulgence and passion. Its pink colour with shimmering highlights heralds a vibrant wine that is both delicate and sensual. More than just a champagne, it is an emotion: that of a wine that is both festive and gastronomic, seducing the eyes as much as the palate.

What is rosé champagne?

Rosé champagne is the result of expertise that is unique in France: it is the only rosé wine with an appellation that can be produced by blending.
Two methods are permitted:

Blended rosé: a still red champagne wine (made from Pinot Noir or Pinot Meunier) is added to a white base wine.
Macerated rosé (or saignée): the skins of black grapes are macerated briefly with the juice to impart colour and fruity aromas.

The dominant grape varieties are Pinot Noir (structure and intensity), Pinot Meunier (supple and fruity), and sometimes Chardonnay (freshness and elegance).

Sensory profile of champagne rosé

Colour

From soft pink to light salmon, to bright ruby for macerated rosés, the colour immediately captivates with its brilliance and liveliness.

Nose

The aromatic bouquet is expressive: strawberry, raspberry, redcurrant, cherry, sometimes peach or citrus.
Over time, more complex notes develop: candied fruit, sweet spices, brioche and toast.

Palate

On the palate, Rosé Champagne offers a subtle balance between freshness and fruitiness. Its lively attack is followed by a full-bodied, velvety texture. Depending on its composition, it can be delicate and floral or, conversely, full-bodied and vinous.
Its finish, always harmonious, leaves a delicious, slightly tart impression.

Food and champagne pairings

Rosé champagne is a gastronomic chameleon, capable of accompanying an entire meal.

As an aperitif: ideal for surprising guests, it combines freshness and aromatic intensity.
Starters & main courses: pairs perfectly with beef carpaccio, tuna tartare, marinated salmon or grilled white meats.
Asian and exotic cuisine: it enhances sweet and savoury or slightly spicy dishes (peking duck, sushi, vegetable stir-fry).
Desserts: it is a wonderful accompaniment to a red fruit charlotte, strawberry tart or raspberry sorbet.

More vinous rosés (from maceration) can even stand up to game birds or duck breast.

Serving and storage advice

Serving temperature: 8–10°C to preserve the fruitiness and freshness.
Recommended glass: a tulip flute or a slender white wine glass.
Ageing: non-vintage rosés are best enjoyed young for their crisp fruitiness, but vintage cuvées gain depth and complexity over several years.

Why choose a rosé champagne?

For its festive and romantic side, which evokes the sweetness of life.
For its fruity aroma, capable of appealing to a wide audience.
For its versatility: from brunch to dessert, it accompanies any meal.
For its expressive character, which combines power and elegance.

Rosé champagne is a charming wine to share, as elegant as it is expressive. Both refined and joyful, it combines the festive spirit of champagne with the generosity of fruit. Whether it is a blend or macerated rosé, it will brighten up your celebrations with a touch of colour and sensuality.