This wine contains only very ripe Pinots Noir from Premier Cru Vertus. By ploughing in the vineyards, the yields are limited, and the roots grow deep into the chalky sub-soil, preserving the plants' life in the soils. Vines are 45-50 years old.
limestone, chalky sub-soil
The vineyards are farmed biodynamically and all grapes are hand harvested
This technique is very seldom used in Champagne: After setting aside the best grapes, they are picked off from bunch then they macerate over a few days until the saignée is done. The grapes are vinified in enamel-lined stainless steel vats, then bottle-aged.
Kept in the cool cellars between 36-48 months, hand disgorged and aged an additional 6 months prior to release. Dosage at 3 grams/liter. Disgorgement (by hand): April 2017
A singular, Rose de Saignée Extra Brut is a vintage cuvee made solely from the oldest Pinot Noir vines planted in the village of Vertus. The grapes are crushed and the juice macerates on the skins for two or three days to give the wine its lovely color (rather than fermented as a white wine and then blended with a bit of red still wine further on down the road to make a Rosé). The rosé is fermented in enamel-lined stainless steel tanks and finished with an extremely delicate dosage of three grams per liter. This is a Champagne Rosé meant for the table with a deep, penetrating style that stands up to savory meat dishes. 3 gr/l dosage; Disgorgement (by hand): April 2017
A standout in this range, the NV (2014) Extra Brut Rosé de Saignée Grand Cru is gorgeous, even if it is quite a bit lighter in color and style than was common in the past. Shorter maceration yields a Rosé built on energy and crystalline tension. Cranberry, mint, chalk, game and smoke infuse this super-expressive and hugely pleasing Champagne from Pierre and Sophie Larmandier. Disgorged: April 2017. Dosage is 3 grams per liter.
Field Publication Computed: