The Rosé de Saignée is drawn mostly from what are thought to be the oldest Pinot Noir vines in Vertus (45 years old), and one of this village’s very last 100% Pinot vineyards. In fact, the vineyard is a co-planted blend of 90% Pinot Noir and 10% Pinot Gris, with both varieties contributing to this wine. The grapes were allowed to macerate for a period before the juice was drawn off, providing the colour and much of the body and flavour for the wine. This saignée technique is now rare in Champagne, primarily as it is a demanding method of vinification and it requires grapes with an excellent degree of maturity. Most rosé in Champagne is made by the addition of a little red wine. Vive la difference!
As with all Larmandier’s wines it was naturally fermented. Part of this cuvée was raised in a Nomblot concrete egg and part in stainless steel, and more recently Larmandier has been also trialling amphora designed by Mizel Riouspeyrous from Domaine Arretxea.