There is a hint of the exotic about the making of Delamotte Rosé champagne, and perhaps a little eccentricity too! It is made with the traditional bleeding technique rarely used in Champagne. Colour and aromatic range are extracted from the grape skin. How? They are left to macerate in their skin before and/or during fermentation. This delivers an elegant and structured wine thanks to Grand Cru Pinot Noir growing on the south-east facing hillsides of the Montagne de Reims: Ambonnay, Bouzy and Tours-sur-Marne. In association with Chardonnay from Mesnil-sur-Oger, this rosé is a dazzling salmon pink in colour, with an amazingly complex wine sparkling beneath. After bottling, Delamotte Rosé matures for around three years on the lees before disgorgement