Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV SCCOS A blend of fruit from

A blend of fruit from nine different vineyards in Cuis

The successor of absinthe

This Crémant de Loire is made the exact same way — a real second fermentation in the bottle — from 100% Cabernet Franc

moderately full bodied

The young but able hands of young winemaker Adrien Dhondt work magic on the fruit from 40 year-old Chardonnay vines

Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV SCCOS A blend of fruit fromSaigne in Champagne is a bit different term than how it is used elsewhere. Essentially it refers to ros that is made by direct skin contact as opposed to adding finished red wine to the white bubbles. Jean Baptiste does not hold back when he makes his Saigne. This is 100% Pinot Noir that spends 2 to 3 days macerating with the skins prior to being pressed and finishing fermentation. After a long, 54 months of aging on the lees the wine is disgorged.