We use Pinot Noir, Sangiovese and Gamay lots that have a noticeable pink hue for our Brut Rosé, looking for lots that have generous strawberry and black cherry-like flavors. The goal is to consistently produce a Rosé that is flavorful, bright and aromatic.
One interesting aspect of making a Rosé using the classic Méthode Champenoise process is the color balance. The yeast used in the bottle fermentation process removes some of the color from the champagne, and the amount of color loss is unpredictable. To correct for this, we use a small amount of young red wine in the sweetening dosage to add a note of complexity and adjust the color back to a nice pink hue.