CHAMPAGNE GUY CHARBAUT Rosé brut NV

This is the House's oldest cuvee, and it requires a particular, but above all, mastered know-how. The Pinot Noir grapes are destemmed and crushed. The must then macerate in the grape berries skins for 12 to 24 hours. This method is called "maceration" or "saignée" and produces a powerful rosé wine, to which 10% Chardonnay is added for a final hint of refined freshness.