Drappier Rosé de Saignee NV (France)
Salmon-coloured rosé. Spicy, fresh, herbal and berry aromas. Notes of rose and red jelly in the mouth underscored by a hint of sweetness and a delicate finish.
100% Pinot Noir Rosé: finesse, character, depth.
The name highlights the fact that Drappier makes this NV Rosé using the Saignée Method, i.e. a slight first pressing of the red grapes (the default method in Champagne is by adding a portion of red wine into the blend). Saignée champagnes are richer in taste and have a vinous character which makes them particularly suitable to be served with food. Maceration in vats lasting 3 days.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Drappier Rosé de Saignee NV (France)
Drappier Rosé de Saignee NV (France)
Salmon-coloured rosé. Spicy, fresh, herbal and berry aromas. Notes of rose and red jelly in the mouth underscored by a hint of sweetness and a delicate finish.
100% Pinot Noir Rosé: finesse, character, depth.
The name highlights the fact that Drappier makes this NV Rosé using the Saignée Method, i.e. a slight first pressing of the red grapes (the default method in Champagne is by adding a portion of red wine into the blend). Saignée champagnes are richer in taste and have a vinous character which makes them particularly suitable to be served with food. Maceration in vats lasting 3 days.
Original: $311.21
-65%$311.21
$108.92Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Salmon-coloured rosé. Spicy, fresh, herbal and berry aromas. Notes of rose and red jelly in the mouth underscored by a hint of sweetness and a delicate finish.
100% Pinot Noir Rosé: finesse, character, depth.
The name highlights the fact that Drappier makes this NV Rosé using the Saignée Method, i.e. a slight first pressing of the red grapes (the default method in Champagne is by adding a portion of red wine into the blend). Saignée champagnes are richer in taste and have a vinous character which makes them particularly suitable to be served with food. Maceration in vats lasting 3 days.
