Choice harvests of Chardonnay and Pinot Noir are kept separate throughout the winemaking proces. Parcels are inoculated and vinified in controlled fermenters, a third of the batches are treated to a course of malolactic. A small percentage is fermented on skins to capture the requisite Rosé colour, luscious red berry flavours and savoury complexity. Upon completion, an inventory of eighty candidate components and one to three year old reserve wines, are assembled into Chandon Rosé, followed by an extended eighteen months maturation and traditional riddling on yeast lees. Bottles are disgorged and dosage liqueur is added for reseal and a term of three months of bottle age. Alcohol 12.5%