Rosé Champagne

Rosé Champagne can be produced either by leaving the clear juice of black grapes (Pinot Noir or Pinot Meunier) to macerate on its skins for a brief time (known as the saignée method) or by adding a small amount of Pinot Noir red wine to the sparkling wine cuvée. The saignée method is more elaborate and costly and requires lots of skilful winemaking and only a few houses still use it, of which Champagne Delamotte is one.