The Pinots (90% Pinot Noir and 10% Pinot Gris) from old vines are partly destemmed and left to macerate for two to three days before the 'bleeding' is carried out. Then come the natural alcoholic fermentation (indigenous yeast) in an enamel-lined steel vat, the malolactic fermentation and the maturation on the lees for about a year. The bottling takes place end of July.

After being aged a minimum of 2 years in our cellars, the wine is disgorged 6 months before being marketed with a discreet dosage (2 grams of sugar).

The color resembles the tonality of blood orange juice. This is a powerful wine that flows onto the palate with an expression of bright red fruit that recalls the wines of Chambolle in its luxuriousness, but is backed up with serious structure. This compelling, totally seductive wine possesses awesome richness and vibrancy, with layers of aromas and flavors that continue to develop in the glass all the way through to the long, intensely satisfying finish.

William Kelley, Robert Parker / The Wine Advocate 96/100 points : Larmandier-Bernier's NV Extra Brut Rosé de Saignée is simply stunning, wafting from the glass with scents of minty red apples, rose petals and blood orange. On the palate, it's medium to full-bodied, pure and elegant, with a concentrated core of vibrant fruit, a pinpoint mousse and a long, beautifully fragrant finish. This wine's alliance of delicacy and intensity makes it one of the most exciting rosé bottlings being produced in all of Champagne. This cuvée derives from the domaine's oldest vines in Vertus.