Champagnes from pink base wine
Alternatively, the base wine can be made pink by bleeding the juice off after the desired amount of maceration (saignée). Cold maceration is preferred, to obtain colour without tannins. This is less common than rosé d’assemblage. The term saignée is often featured on the label of wines made in this way. (…)
Larmandier-Bernier, premier cru Vertus, is almost all Pinot Noir, macerated for 24-48 hours, depending on the vintage, with the addition of some Pinot Gris to lighten the intensity.