When the heat and sun take over summer, we remember a place, an ambiance, a smell.

The temperature rises and we begin to softly dream.

Unquestionably trendy, the rosés wines flourish from the first rays of sunshine.

From Corsica, to Provence or Anjou, summer is inescapable.

And where does the champagne rosé stand in all of this?


With my birthday coming up on the 22nd of July, I’ve never once questioned whether I would be drinking any.

However, I hear that it is not always an obvious choice.

But when we know what happens behind the scenes, and the potential that is hidden in every single bottle of champagne rosé, it also becomes inescapable.

Our mission is to help you make the most of its bestowed powers.

The champagne rosé offers a freedom in its development which gives the cellar master room for creativity.



There are two possible ways of creating a champagne rosé!

1. “Rosé d’assemblage” (a blend)

This method is unique in its kind as it is forbidden everywhere else in the EU for the production of rosés wines: we blend white wines with red wines to reach the rosé result that we know.

This is a speciality of the Champagne region, where it is considered an art to know how to blend wines and anticipate their evolution in time.

It’s important to note that the champagne vineyard is not only perfectly adapted for the production of elegant and fresh sparkling wines, some great terroirs also produce exceptional red wines.

The only rule that prevails here is: no great rosé without a great red wine.

But all champagne rosés are not produced in this way.

2. “Rosé de saignée”

There exists a small fraction of champagnes rosés that are developed with the same techniques as rosés wines.

To keep it simple, the rosé colour does not come from the blending of red and white wines, but rather from the pressing of the skin and/or maceration.

We then obtain a rosé with a more intense robe and a stronger wine aroma, it is richer than an assembly rosé, but this does not make it any less good!

And what if we don’t like champagne rosé?

Then we should rush to savour some Extra-Brut for its finesse or the Millésimé 2009 Brut Nature (no added sugar) for its tension and freshness.