Our Rosé is made from one particular parcel of our Pinot Noir grapes. The grapes are low yielding Burgundy clones that are of exceptional quality. 2 years on the lees
We macerate the grapes and let them stand in the press for 18 hours. This allows flavours and colour to bleed out of the grape skins, which gives the wine its’ amazing ripe red berry flavours, of cherry, strawberry, and loganberry.
Sparkling rosé and rosé Champagne are normally made, simply by making a standard white wine, and then adding red wine to it at bottling. The Grand Marques however use this maceration method otherwise known as the saignée method.