Ranging in hue from pale quartz to honeyed amber, rosés may contain chardonnay and, most importantly, one or both of pinot noir and meunier. The techniques used vary across our maisons, but it was Madame Clicquot’s pioneering method in 1818 that set the standard for others.
Winemaking
The perfect blend
Madame Clicquot’s technique, which is still widely used today, was to blend a small proportion of still red wine with white champagne to create a unique pink-coloured champagne that had an enticing complexity and harmony of fresh-berry aromas and flavours.
Heritage
The first record of rosé champagne
In addition to Clicquot’s invention of this rosé champagne method, Ruinart recently found documents suggesting the sale of a pink champagne as early as 1764. The shipment was marked Oeil de Perdrix, referring to the delicate pink, coppery colour of a partridge’s eye.
Taste the spectrum
Our rosé offerings include fruity, light and accessible Rosé like Non Vintages Moët or Mercier to rich, intense and mature bottles such as intense Krug NV, Veuve Clicquot La Grande Dame, or Dom Pérignon Vintage Rosés.
