• Victim of its success
Rosé de Saignée
Champagne Fleury
Rosé de Saignée


Champagne Fleury : Rosé de Saignée (Biodynamie), depuis toujours élaboré selon la méthode de saignée, la courte macération lui donne une plus grande expression du millésime. Sa gourmandise et son bouquet de fruits rouges lui offrent une grande buvabilité.


Victim of its success

The experts' opinion

Discover the note





Champagne Note 90

The Structure

Discover the structure of this Champagne


Harmonious balance that exists between the different components of acidity.


Soft Champagne easy to drink, the acidity does not hurt the mouth.


Generous champagne, with a great intensity.

Length in mouth

The aromas of Champagne persist in the mouth.

The Tasting

Clear color with ruby reflections.

Beautiful bouquet of fresh red fruits, blackcurrant and plum pie. Aromas combining greediness, vinosity and a delicate sweetness at the end of the mouth.

The Composition

Discover the DNA of this wine



Côte des Bars - Courteron
Clay-limestone soil

The sub-soils are essentially made up of marly limestone or clay-limestone, excellent vineyard land, with naturally draining slopes.

About this house

The Fleury estate is anchored since 1895 in Courteron, in the heart of southern Champagne, in the Côte des Bar, on the clay-limestone hillsides formed in the Kimmeridgian period by the first tributaries of the Seine. The Seine river has its source 70 km upstream, towards Saint-Seine-l'Abbaye.

The adventure of biodynamic viticulture gives meaning to the family's passion for the profession of winegrower, respectful of the natural and living heritage of his terroir, of which he learns unceasingly, in all humility, to perceive the balance and to transmit the mysteries.

The Perfect Agreement

Between the Champagne and its dish

Assiette Apéritif Champagne


This champagne is the perfect accompaniment to your fish and shellfish dishes such as a Carpaccio of sea bream, strawberry & lime or a scallop and leek fondu champagne & curry.

Assiette plat Champagne


Pair this champagne with your fruity desserts such as a vanilla Blanc-manger with raspberry compote.

Chef's word

Chef Philippe Vazart serves it with an Escalope de Foie Gras de Canard Poêlée aux Asperges de Val de Vesle.

It is also associated with Grilled Supreme of Turbo, and its small Ratatouille and Feta.

A soft cheese such as Brie with Truffles will be perfect.

From the same Creator

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