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Rosé Champagne or Pink Champagne may be a Non-Vintage or Vintage Rosé Champagne and takes it pink colour from the skins of the red grapes Pinot noir and/or Pinot Meunier. Depending on the grape varieties used and winemaking techniques the colour may vary from a very pale baby pink to a copper salmon.
There are two main methods used to produce a rosé champagne. The first is by skin maceration where contact with the dark grape skin imparts the colour into the wine. The second method is by blending white wine before the second fermentation in the bottle with between 5 to 20% red wine.
What’s more fun than a bottle of Champagne?... A pink bottle of Champagne of course! Rosé Champagnes have increased in popularity during last decade. With its pale pink colour, delicate bubbles, the crisp clean flavours that coats your mouth and the tingle on your tongue that leads into a long-lasting finish. Who wouldn’t want to be drinking such a gorgeous wine.