Is there more than one approved method of making rosé Champagne? If so, what are these methods? (Several answers possible)
Addition of food colouring
Maceration and blending are the two techniques used to produce rosé Champagne.
Before pressing, destemmed black-skinned grapes are left to macerate until the desired colour is achieved 24 to 72 hours depending on the year).
This involves blending ‘base’ red and white wines from Champagne.
This is the method used most frequently.