The Rosé de Saignée method is a technique used to make rosé champagne from 100% red grape varieties. The must of red grapes is left in contact with the skins for a short time to extract a light red color and aromas. The juice is then drained (saignée means "draining") and processed in the same way as for making white wine. This method gives the champagne a more intense color and stronger aromas than when mixing red and white wine. Barbichon produces this powerful version of rosé champagne in limited quantities from Pinot Noir and Pinot Meunier. Intense nose of red fruits such as pomegranate, raspberries and currants. Beautifully juicy on the palate with depth and concentrated fruit. A good accompaniment to food.