Concentration without vinosity, and lightness without simplicity.

In Champagne, there are two ways to make rosé: either the winemaker blends red wine and white wine, or he lets the juice and skins of the grapes macerate for a few hours. Logically, the Moutard family decided to choose the third option!

This rosé is therefore produced by vatting. Once the harvest is complete, the Pinot Noir bunches are placed in an open wooden vat, then are treated in three different ways: ⅓ are completely crushed by foot, ⅓ lightly crushed and ⅓ left intact. A short maceration of 4 days then takes place to obtain the “rosé taste”.

After bottling and three years spent maturing in the estate's cellars, the result turns out to be surprising: a real in-between, halfway between blended and saignée rosé.
The Moutard vatting rosé is pleasantly less concentrated than the saignée rosés. The fruit remains ample with notes of raspberries and citrus fruits without adopting an overly vinous profile. The palate is fresh and fruity, without that slight lack of concentration that blended rosés too often lack.

A summer must, expressive and easy to drink.