Brut Rosé de Saignée Grand Cru

This rosé is made by the saignée method: the skins of the Pinot Noir grapes stay briefly in contact with the must, then part of the coloured juice is drawn off and fermented separately. The grapes come 100% from grand cru sites. Unlike blending white wine with red, the colour comes directly from the grape, and the wine usually feels more powerful. At De Saint Gall it comes across as open and fruity, the freshness giving the power of the Pinot Noir some tension.

Serve it at 8 to 10 degrees in a white wine glass with a little belly, so the fruit can open up. At the table it is versatile: it goes with tender meat such as veal or poultry, suits fine charcuterie and also works well with desserts of red fruits.