Rosé Champagne is produced using one of two methods. Some Champagne houses ferment the black grapes with the skins (maceration) to get the pink colour, but a large majority of houses get the desired Rosé colour by adding 8-20% of locally made red wine. The red wine is blended before the still wines enter the bottle for second fermentation and the style of Rosé varies significantly depending on the Chef de Caves preference. Read more on how rosé is produced or check out our blind tasting of fourteen rosé Champagnes for help choosing your favourite. If you want larger format bottles click here.