Rosé de Saignée Extra-Brut 1er Cru

This rosé from Larmandier-Bernier is made by the saignée method: the colour comes from the juice of the grapes themselves, not from blending in red wine. The process is more demanding and rare in Champagne, and the result is correspondingly individual. After at least two years in the cellar, it is disgorged six months before release, with a restrained 3 g of sugar per litre.

This is a rosé with character, showing more structure than the usual light examples. It needs food that can stand up to it. Game suits it particularly well, such as saddle of venison or a game terrine. Serve it at 10 to 12 degrees in a wide white wine glass or a small Burgundy glass so the aromas can open up.