Cuvée Rosé de Saignée Brut
100 % Meunier
Rosé de Saignée is a distinctive Champagne that harmonizes freshness and fruity richness, making it perfect for both festive occasions and diverse food pairings.
We recommend serving it at a temperature of 9 to 14°C in a tall, curved flute.
Available Format:
- 75 cl clear bottle only
This cuvée is also available in a Demi-Sec dosage.
Cépages
Fiche cuvéeRécompenses
Vinification
- Fermented in enamel tanks and oak barrels
- Total destemming and maceration for 24 to 48 hours, followed by gentle pressing
Dosage : Extra-brut, (5 g de sucre / litre) g/l.
Terroir : The vineyard is planted on clay-limestone soil and cultivated using sustainable viticulture methods.
Tasting
This Champagne boasts a bright and fluid strawberry-pink hue, with reflections ranging from orange-pink to coppery rose. Fine, lively bubbles sustain a persistent ring, promising freshness and complexity.
The first nose unveils fruity aromas of cherry, strawberry, raspberry, and blood orange, complemented by the floral scents of intense red rose and poppy. As the Champagne aerates, it reveals additional notes of pear, pineapple, mandarin, pomelo, and spicy violet.
The attack is crisp and fresh, with a creamy, well-integrated effervescence. This Champagne presents a juicy, crunchy fruit texture, enhanced by a vibrant citrus acidity (orange and pomelo). The mid-palate expresses both power and freshness, displaying fruit intensity, vinosity, and a hint of salinity. The balanced finish is silky and indulgent, lifted by mentholated notes and pleasant bitters.
Food and wine pairing
Appetizers & Seafood
- Italian cured ham chiffonade
- Mild guacamole
- Red tuna sashimi
- Grilled prawns with confit tomatoes
- Cherry tomatoes stuffed with whipped cheese and oregano
- Tuna cream with red onions
- Grilled scallops with chorizo cream
- Grilled scallops with Espelette pepper-infused pepper compote
Meat & Poultry Dishes
- Sliced duck breast with confit eggplant julienne
- Soy-glazed squab with raspberries and creamy polenta
- Lightly seared tuna tournedos with raspberry vinegar reduction
- Red peppers stuffed with poultry and mushrooms
Cheese Pairing
- Ash-ripened goat cheese
