Many rosé Champagnes are made by blending white and red wine. But there is a small group of producers who choose a more demanding and courageous path: the so-called “saignée” method. The Rosé de Saignée Champagne by Maison Daubanton & Fils is a rare expression of this traditional technique. There are no shortcuts here. The colour and soul of the wine come from direct and extended contact between the juice and the skins, a process that requires perfect timing. Even a few hours can make the difference. Let’s take it step by step. We are in the Côte des Bar, the southernmost part of Champagne. Here, a distinctive soil gives the vines deep minerality and a structure rarely found elsewhere. The absolute protagonist of this cuvée is 100% Pinot Noir. Production follows the traditional method, with the crucial step of initial maceration. The grapes are left to “bleed” naturally in vats for 24 to 72 hours. Only when the desired colour is reached is the juice separated from the skins. After bottle fermentation, the wine rests on its lees for an extended period, gaining complexity and an exceptionally fine, silky mousse. In the glass, it reveals an intense rosé colour reminiscent of ripe raspberry. On the nose, it bursts with small red fruits such as wild strawberries and redcurrants, accompanied by delicate notes of rose petals and sweet spices. On the palate, it is generous and full-bodied. The hallmark freshness of Champagne perfectly balances the vinosity of Pinot Noir, leading to a long, clean finish. This Rosé de Saignée calls for bold pairings. Not as an aperitif, but with rich, flavourful fish dishes. For a more daring choice, pair it with berry macarons for a truly regal finale.