The pink champagne results from one of the two methods authorized in champagne wine making…

Either by letting the skin of the black grapes color the pulp, during a relatively brief time (to avoid that the “rosé wine” becomes a “red wine”, prohibited), what we indicate by ” rosé de saignée “. Or by assembling the white wine (“vin clair”) and the red wine (coming from Champagne necessarily). It is this second method which is used to develop our cuvée symphonie because the head wine waiters prefer to work and to watch remotely their white wine and to add a pink color only at the end.