Emmanuel Brochet Rosé de Saignée

Terroir & Trauben

Pure Pinot Noir from Écueil Chalk

The Rosé de Saignée is crafted entirely from Pinot Noir grown on the steep, chalky slopes of Écueil, a village in the heart of the Montagne de Reims. The belemnite chalk subsoil—rich in fossilized cephalopods—imparts a distinctive mineral tension and crystalline purity to the fruit, while the cool northern exposure preserves acidity and freshness even in warmer years.

Weinbereitung

The Saignée Method

Unlike most rosé Champagnes made by blending red and white wines, the Rosé de Saignée is produced by the traditional saignée (“bleeding”) method: Pinot Noir grapes are pressed and the juice left in contact with the skins for 24 to 36 hours to extract colour, structure, and phenolic depth. The juice is then “bled off” and fermented in temperature-controlled enamel tanks with indigenous yeasts, preserving the varietal purity and terroir expression.

Malolactic fermentation is blocked to retain vibrant acidity, and the wine undergoes extended lees ageing—typically three to four years—before disgorgement with a minimal dosage of 2–3 g/L (Brut). The result is a Champagne rosé of rare intensity and gastronomic character, worlds apart from the pale, fruity aperitif styles.

Verkostungsnotizen

Copper, Chalk, and Wild Strawberry

In the glass, Emmanuel Brochet’s Rosé de Saignée presents a deep copper-pink hue with brilliant clarity and persistent, fine mousse. The nose is complex and savoury: wild strawberry, blood orange zest, crushed rose petals, and white pepper, underscored by chalky minerality and a hint of smoke. On the palate, it is structured and vinous, with taut acidity framing flavours of red currant, pomegranate, and flint. The finish is long, saline, and refreshingly dry, with a persistent mineral echo that invites the next sip. This is a rosé Champagne for the table, not the terrace—profound, age-worthy, and utterly distinct.

Service & Paarung

Bei Tisch

The structure and savoury depth of this Rosé de Saignée call for serious culinary accompaniment. Serve alongside seared duck breast with cherry gastrique, grilled tuna with red pepper coulis, or mushroom risotto with truffle shavings. It also pairs beautifully with aged Comté or Époisses. Allow the wine to open in the glass for 10 minutes to reveal its full aromatic complexity, and consider decanting if serving a recent disgorgement.

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