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Rosé de Saignée : this is the method that consists of leaving the must to macerate briefly (a few hours) with the skin of the grapes. It is the natural pigments contained in the skin of the black grapes that color the juice.
Discover in this category, our favorite Champagnes and recommendations of winemakers and Champagne Houses in terms of Champagne rosé maceration.
know-how at the heart of rosé de saignée
Champagne rosé de saignée, as opposed to rosé d'assemblage, is obtained by a maceration of a few hours of the juices with the skins of black grapes. Their pigments will color the liquid by enriching it with aromatic components. This method requires a great deal of know-how, on which the taste and color of the resulting champagne will depend.
the 5 steps to create a rosé de saignée
1/ After the harvest, the grapes are destemmed by separating the berries from the plant parts of the bunches.
2/ The berries are lightly crushed before being put in the vat so that the grape skins split and the juice becomes colored by contact with the skins. This involves letting the juice extract the color present in the grape skins for a short period of time.
3/ For this skin maceration, the most difficult thing is not to let it ferment for too long, so as not to alter the taste of the red wine. That is why it is recommended to work the fermentation for 8 to 14 hours maximum.
4/ The bleeding is done after a few hours, when the winemaker judges that the juice contains enough pigments for a rosé (pale pink, rose petal, salmon tint, raspberry, pomegranate juice, cherry, partridge eye, ...).
A part of the juice (about 10%) will be removed. This partial puncture of the juice is extracted under the cake of marc, consisting of skins floating above the grape juice.
5/ Once separated from the skins, this new rosé must begin its fermentation at low temperature. Also, a rigorous control of the temperature will preserve all the finesse and the flavor of this future wine. The temperature should be as close as possible to 16° (maximum 20°) for longer and smoother fermentations.
rosé de saignée : a precision maceration
Rosé de saignée is a production method that involves a brief maceration (usually 8-12 hours, but can be longer) of the juice with red grape skins until the desired color is obtained. After maceration, the tanks are "bled" (hence the name) and the grape juice is separated from the skins.
This is also where the know-how of the Champagne winemaker comes into play, because the puncture during the bleeding will determine the desired color (generally salmon, partridge eye). Compared to blended rosés, Saignée rosés are often more sparkling and more intensely colored and are the result of a maceration of Pinot Noir, but not only: there are also Saigné rosés made of meunier.
Nowadays, there are varieties of rosé wines made from the Pinot Noir terroirs (Côte des Bars, Montagne de Reims). Sometimes crisp, other times full-bodied, these rosé wines are made for the table... and not only for the summer!