Rosé Champagne at Alfavin

Rosé champagnes are divisive. As inviting as the color may be, not everyone appreciates that alongside the many inconsequential examples, there are also high-quality prestige rosés whose raspberry and strawberry-pastry notes can almost serve as a substitute for dessert.

Of course, there are very different rosés in Champagne, which, with low dosage, offer delicate fruit, fresh acidity, and refined wood notes. Many think first of Selosse, which at today's prices is hardly accessible anymore. The Clos des Goisses Juste Rosé is another wonderful representative in the high-end segment.

There are, however, many high-quality rosés that suit contemporary tastes. They often have aromas of sour cherry, red currant, blood orange, pink grapefruit, as well as toasty notes and fresh minerality.

Rosé can be made as an assemblage with red still wine or as a Rosé de Saignée, where the must is not immediately drained from the skins but left to macerate briefly. Even though the more elaborate saignée method is gaining more followers, adding red still wine to the champagne not only imparts wonderful flavors but also binds yeasty notes and makes the champagne taste purer.

An annoying phenomenon in Champagne is producing rosés in smaller quantities and selling them at a much higher price than a comparable white champagne, even though the additional costs of the more elaborate method are not that significant. Of course, Dom Pérignon Rosé and Comtes de Champagne Rosé have enough fans who don’t ask such questions.

Since price matters more and more today, producers like Vilmart and Paul Bara offer good alternatives. At Alfavin, you can find a small, refined selection of rosé champagnes from Fleur de Miraval, Comtes de Champagne, Bollinger Grande Année, Charles Heidsieck, and Paul Bara.