# Rosé de Saignée (2016)

- **Producer:** Geoffroy
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €63
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 7–11 °C
- **Aromas & flavours:** strawberry, raspberry, rose, blood orange, red cherry, lavender, nutmeg, quince paste

## About this wine

Champagne Geoffroy Rosé de Saignée 2016 is a 100% Pinot Noir rosé Champagne from the Premier Cru sites of the Vallée de la Marne. The Geoffroy family has a winemaking history dating back to the 17th century, with the current generation emphasizing sustainable viticulture and traditional techniques. This specific bottling utilizes the saignée method for color and flavor extraction. The vineyards are situated on clay-limestone and chalky soils, contributing to the wine's character.

## Interesting facts

- The 'saignée' method translates to 'bleeding' and involves drawing off juice after a period of skin contact.
- Geoffroy's vines average 20 years old, with some dating back to 1926.
- The estate focuses on biodiversity and avoids chemical treatments in its vineyards.
- Wines typically do not undergo malolactic fermentation to preserve acidity.

## Food pairing

The wine's vibrant red fruit notes and lively acidity complement richer dishes by cutting through fat and cleansing the palate. Its structure stands up well to proteins, while subtle spice notes can echo flavors in seasoned dishes.

## Wine making process

Champagne Geoffroy Rosé de Saignée 2016 is produced from 100% Pinot Noir grapes. The defining technique is the 'saignée' method, where grape skins are macerated with the juice to achieve color and flavor. Fermentation occurs in a blend of enameled tanks and neutral barrels. Malolactic fermentation is generally avoided to maintain acidity. The wine is aged for a minimum of three years on its lees in the cellar, developing complexity and texture. The estate practices sustainable viticulture, focusing on biodiversity and avoiding chemical inputs.