You might have been wondering how Champagne Rosé is made. Search no more; we've uncovered its secret for you.
There are two primary methods for producing Champagne Rosé: blending and skin contact.
Blending Method
In this method, a small amount of red wine, typically Pinot Noir, is added to the white wine blend during the assemblage (blending) process. This can be red wine from the same or a previous vintage. The blending method provides winemakers with more control over the final color and flavor profile, often yielding a consistent and well-balanced Champagne Rosé.
Skin Contact Method
With this method, the color is obtained by allowing the grape skins to remain in contact with the juice for a brief period during maceration. The skins are then removed before fermentation continues. It's a more nuanced and traditional approach that can result in a range of shades, from pale pink to strawberry red. The longer the contact, the more intense the color and aromas.
In both methods, the base wine undergoes secondary fermentation in the bottle, followed by aging on the lees, dosage, and disgorgement, leading to the creation of the final Champagne Rosé. Each method brings its unique characteristics to the table, offering diverse options for champagne enthusiasts.