Rosé Champagne

A pink Champagne. The rosé color, which actually ranges from translucent pink to coppery salmon, is obtained either by blending a bit of still red wine into the Champagne blend before the SECONDARY FERMENTATION or by leaving the base wines in contact with the grape skins for a brief period of time to absorb color. Because rosé Champagnes are difficult and risky to make, production is limited and the wines are generally more expensive than golden Champagnes.