Rosé de Saignée
The Rosé de saignée is obtained through maceration : the must is shortly (for a few hours) soaked with the grapes skins. The natural pigments contained in the skins of the black grapes (Pinot noir and Pinot meunier) then color the juice, and release aromatic components. Once the maceration is over, the bleed-off (saignée) of the vat can start, which means that the vat gets emptied in order to separate the must from the skins. As opposed to the blended Rosé, this Rosé de saignée is richer and more vinous, and generally boasts a deeper rosé color, with shades that vary from vintage to vintage.
- Pinot Noir
Ruby red color, unctuous bubbles and foam. The nose is espressive and reveals an intense bouquet of red fruit. The fruity aromas are rich and seductive. It is flavoursome on the palate, with an attack suggesting black currant, strawberry and raspberry aromas. The long finish is very pleasant.
It can be enjoyed as an aperitif. It is also an ideal accampaniment for grilled meat or red fruit-based desserts.