Sparkling Rosé
Rosé Champagne can be made in one of two ways: First by maceration of black grapes during pressing, so that the color from the skins bleeds out or by adding a small proportion of the red wine from the region. Either will give the wine a rose tint. The former method (de saignée) is more difficult to control and expensive to produce and most agree that it produces the better Champagne.
