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There are two main methods to create a rosé bubbly. The first is called d’assemblage and consists, as the name suggests, in adding one part of red wine to a white base. The second, which is more complex and refined, is called de saignée, which literally means ‘from bleeding’ and indicates the process of macerating red grape skins on a white base. In this collection you will find all kinds of rosés united by that soft and inviting colour that quenches your thirst as soon as you lay your eyes on it. From Champagne to Franciacorta, your next bubbly is waiting for you.

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