An elegant example of the more labour-intensive saignée rosé production method, which is rarely used in the region. The champagne was made from 100% Pinot Noir grapes kept on the skins for 48 hours, and then it was kept on the lees for at least 4 years. The 4 grams of dosage corresponds to the extra brut category. It has a vivid ruby colour, aromas full of concentrated fruits and spices. The palate is reminiscent of juicy still wines, with rich flavours of blackcurrant, pepper, cherry and raspberry.