Pink champagne produced either by allowing the red skins of the grapes to come into contact with the juice for a short period (saignée method) or most commonly, by adding a small percentage of red still wine from the Champagne region (assemblage method).

Rosé champagne can be both non-vintage and vintage and tend to have more red fruits’ aromas and flavors (mostly strawberries or raspberries) than white champagne.

Follow the link to learn more in detail about rosé champagnes and about some of the very best cuvées of this type: