Made according to the traditional method of bleeding which is rarely used in Champagne. This involves extracting the colour and aromatic diversity from the skin of the berries by letting them macerate with their flesh before and/or during fermentation. It guarantees an elegant and structured wine thanks to a pinot noir from the great growths exposed on the south-eastern slopes of the Reims mountain: Ambonnay, Bouzy, Tours-sur-Marne. Combined with Chardonnay from Mesnil-sur-Oger, this rosé boasts a salmon pink colour under which a surprisingly complex wine sparkles. After bottling, Delamotte rosé spends about three years on its lees in our cellars before disgorgement.