The organic rosé Champagne Rosé de Saignée is a charming and fruity, deep pink coloured sparkling wine made from 100 % Pinot Noir grapes. The Champagne is made by the talented wine grower and wine maker Christophe Lefèvre, who creates pure and authentic Champagnes in absolute harmony with nature with help from up to date technology. The Lefèvre family has cultivated its vineyards for generations in the village Mont Bonneil, located in the wine region Vallée de la Marne in the eastern area of Champagne in France. The grapes for this Champagne come from a single parcel called Les Vignes à Bêtes. The Champagne Rosé de Saignée is named after a rosé wine making method called Saignée, which means “to bleed”. The method involves “bleeding” off a portion of red wine juice after it’s been in contact with the skins and seeds for a few hours, a process called maceration. The juice extracts aromas, flavours, texture and colour from the grape skins, which typically results is a rosé with a darker colour and more pronounced fruity flavours. 

As with all of Christophe’s Champagnes, Rosé de Saignée has persistent, fine bubbles and the wonderful aromas evoke roses, forest fruit and wet stones. The crunchy, tasty palate has a lively acidity with rich strawberry, raspberry, pastry and nuts flavours. Serve it with fat fish dishes for instance smoked salmon or fresh fruit desserts. It can be kept for another 10 years to develop the aromas and flavours even more. 

Christophe Lefèvre is the talented Winegrower and Winemaker of the family owned house Champagne Christophe Lefèvre. When describing Christophe Lefèvre’s approach to viticulture and wine making, the keywords are know-how, a great sense of detail and respect for nature. He believes that above all else, only high-quality fruit can transform into high-quality Champagne. The vineyards are only 4 hectares located on the south-facing, steep slopes on the right bank of the river Marne. The slopes have an exciting terroir divided into three different kind of soils. At the bottom of the hill we have sand and silt, in the middle sand and limestone, and at the top clay and limestone. The diversity of these soils affects the grapes in different ways, resulting in fascinating wines and blends, and the Champagnes are certified organic, which is quite rare in Champagne. The juice from the grapes ferments with natural yeasts and matures in stainless steel tanks to preserve the fresh fruity flavours. Sulfites avoided completely and the wine is neither cold stabilized nor filtered. In line with the tradition in Champagne, the second fermentation of the wine takes place in the bottle. After fermentation the sparkling wine rests in the same bottle in contact with the fine lees almost 22 months, which is much longer than an average vintage Champagne. Lees are deposits of yeast or residual yeast in the bottle.
The long period on the lees creates a beautiful mousse and the typical aromas of bread, toast, biscuits, yeast and nuts that Champagne is so famous for.