Rosé de Saignée

With the Rosé de Saignée from Florent Bergeronneau-Marion, the colour comes the classic way: the grapes are pressed and the must is macerated on the skins until it has taken up enough colour and aroma. The cuvée is made up of 60% Pinot Noir and 40% Meunier. At only 2,000 to 3,000 bottles a year, it is a rarity.

In the glass you find a rosé shaped by red fruit that nonetheless stays refreshing. The saignée method usually stands for a little more body than a pure blended rosé. Pour it at 8 to 10 °C in a white wine glass or tulip glass so the fruit can unfold. It suits an aperitif and goes with meat dishes. It is also a good choice with desserts featuring red fruits.