Champagne Coeur de Saignée Rosé Champagne Marie Demets

Born in the heart of the Côte des Bar, this rosé comes from a small family house where Pinot Noir reigns. The grapes are picked by hand, then left to macerate briefly on their skins — that's the saignée method, and it's what gives this bubbly its glowing salmon colour and real depth of fruit. Expect ripe strawberry, raspberry and a hint of blood orange, carried by a fine, persistent mousse. The chalky clay soils bring freshness and structure, so it never feels heavy. Lovely as an aperitif, but it'll also hold its own with grilled salmon, charcuterie or a berry tart.
43.44 € incl tax

-5% for 6 identical bottles

3 in stock

Wine name: Champagne Coeur de Saignée Rosé

Vintage: Non-vintage (blend of base years, typically topped up with reserve wines)

Producer: Champagne Marie Demets

Grape varieties: 100% Pinot Noir

Region: Champagne, France (Côte des Bar, Aube)

Appellation: AOC Champagne

Vinification method: Traditional method (méthode champenoise); rosé obtained solely by the saignée technique, with no addition of still red wine; alcoholic fermentation in stainless steel, second fermentation in bottle, ageing on laths in the cellar for around 24 to 36 months, riddling, disgorging and brut dosage

Maceration: Short skin maceration of whole Pinot Noir bunches, roughly 12 to 48 hours depending on the vintage, followed by bleeding off (saignée) of the juice at the desired colour

Colour: Deep raspberry pink with bright coppery-salmon glints, fine and persistent bubbles forming a lasting cordon

Bouquet: Expressive nose of wild strawberry, raspberry and redcurrant, with hints of cherry, rose petal, blood orange and a light pastry-brioche note from ageing on lees

Palate: Full and vinous attack, creamy mousse, flesh of ripe red berries, gentle structure from the Pinot Noir, fresh acidity and a long, slightly spicy, fruit-driven finish

Alcohol content: 12% vol.

Soils: Kimmeridgian limestone and marl, clay-limestone slopes of the Côte des Bar

Farming: Sustainable viticulture (Viticulture Durable en Champagne approach), manual harvesting, grass cover between rows, reduced inputs

Cellaring potential: 3 to 8 years from purchase, kept lying down in a cool, dark cellar

Food pairings: Aperitif with charcuterie and tapas, salmon or tuna tartare, grilled red mullet, duck breast with red fruit, roast poultry, soft-rind and mild hard cheeses, red berry desserts

Serving temperature: 8 to 10°C