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Rosé

The Champagne Rosé became famous at the beginning of 19th century, particularly appreciated by the English and Russian public. Usually Rosé is an assemblage of 8% to 20% Vin Rouge (red wine), and wine coming from a white vinification. Some Champagnes Rosé are also obtained by the saignée method, which means direct maceration of Pinot Noir or Meunier.

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