Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV Lettie Teague WSJ On Wine Caparsa offers its admirers a

Caparsa offers its admirers a high-quality spontaneous wine

sweet mushrooms

After 8–10 days of fermentation at a cool 16–17°C in stainless steel

This is the bottle you open first

slight lemon peel bitterness

Rene Geoffroy Champagne 1er Cru Brut Rose de Saignee NV Lettie Teague WSJ On Wine Caparsa offers its admirers aSaigne in Champagne is a bit different term than how it is used elsewhere. Essentially it refers to ros that is made by direct skin contact as opposed to adding finished red wine to the white bubbles. Jean Baptiste does not hold back when he makes his Saigne. This is 100% Pinot Noir that spends 2 to 3 days macerating with the skins prior to being pressed and finishing fermentation. After a long, 54 months of aging on the lees the wine is disgorged.