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Gross rosé

Rosé champagne can be obtained by two methods:

The first method consists in blending red wine (necessarily from Champagne) with white; It is thus the only French rosé wine that can be made in this way.

The second method consists of leaving the skin of the black grapes to color the juice, immediately after pressing. This is called the "bleeding".

These two types of rosé champagnes are distinguished both by their color (pink or orange) and by their aromas (more or less winey).

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