Collection: Rosé Champagnes

In industry jargon, it is simply called an assemblage or a saignée—that is, whether the cuvée is produced by adding a little red wine to a white base must, or if it involves a must of white and red grapes, where the must macerates for 12 to 72 hours with the skins, extracting the coloring matter. The first method was invented by Veuve Clicquot in 1818—and can be called the controlled method. The second seems to have been commercialized by the Laurent-Perrier house, which launched the Cuvée Rosé in 1968, created under the direction of Bernard de Nonancourt—but there is evidence of the existence of rosé from the Ruinart house as early as 1764, then simply called œil-de-perdrix, and it was probably one of the last.