Rosé de saignée scratches the natural wine itch and tastes wholly unlike any other version of Champagne you’ve ever tasted
“You’re making a red wine first and foremost and then fermenting it.” This involves “bleeding” off rich red wine juice at the start of the winemaking process, which is where saignée gets its name. In contrast, the more common rosé Champagne style is made by adding still red wine to regular white Champagne to produce something light and pink.
In Champagne over the last century there has been a traditional split, wherein most of the large houses, or Grande Marques, like Krug and Bollinger buy up grapes for their blends from small, independent growers across the region. While a few of these houses make Champagne in the rosé de saignée style, including Drappier and Laurent-Perrier, blended Champagne from the big houses makes up around 95 percent of what’s imported to the United States.
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