Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV
Saignée in Champagne is a bit different term than how it is used elsewhere. Essentially it refers to rosé that is made by direct skin contact as opposed to adding finished red wine to the white bubbles. Jean-Baptiste does not hold back when he makes his Saignée. This is 100% Pinot Noir that spends 2 ½ to 3 days macerating with the skins prior to being pressed and finishing fermentation.
After a long, 54 months of aging on the lees the wine is disgorged. The result is a robust, vinous and enchantingly aromatic rosé Champagne. Very enjoyable on its own, it really shines with food. And it can bridge many courses, from crudo and sushi to fried appetizers to truffled eggs and even a rare steak.
After a long, 54 months of aging on the lees the wine is disgorged. The result is a robust, vinous and enchantingly aromatic rosé Champagne. Very enjoyable on its own, it really shines with food. And it can bridge many courses, from crudo and sushi to fried appetizers to truffled eggs and even a rare steak.
$64.99
Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV—
$64.99
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Saignée in Champagne is a bit different term than how it is used elsewhere. Essentially it refers to rosé that is made by direct skin contact as opposed to adding finished red wine to the white bubbles. Jean-Baptiste does not hold back when he makes his Saignée. This is 100% Pinot Noir that spends 2 ½ to 3 days macerating with the skins prior to being pressed and finishing fermentation.
After a long, 54 months of aging on the lees the wine is disgorged. The result is a robust, vinous and enchantingly aromatic rosé Champagne. Very enjoyable on its own, it really shines with food. And it can bridge many courses, from crudo and sushi to fried appetizers to truffled eggs and even a rare steak.
After a long, 54 months of aging on the lees the wine is disgorged. The result is a robust, vinous and enchantingly aromatic rosé Champagne. Very enjoyable on its own, it really shines with food. And it can bridge many courses, from crudo and sushi to fried appetizers to truffled eggs and even a rare steak.
