“This parcel (Les Fontaines) inspired us to make a rosé,” says Raphaël Piconnet about the rosé produced by his small estate every year. The base of the current disgorged champagne is 100% from the 2019 vintage, from solely one variety, which is Pinot Noir. The final colour is achieved by the assemblage method, which means blending a small amount (15%) of Pinot Noir, which has been made as a red wine, with the white base wine. Some 40% of the spontaneous fermentation happened in used Burgundy barrels, and the fermentation of the rest it took place in tanks. Malolactic fermentation typically takes place during spontaneous fermentation at Bichery, strengthening the already creamy, deep structure of the wines. The base wines were bottled for the second fermentation without filtering or fining after several months of ageing on the lees. 

March 2022 disgorging, zero dosage.
2,040 bottles were made.