Rosé de Macération

The Rosé de Macération is made the harder way, by macerating the fruit on its skins rather than by blending in red wine, which is the more common route to a rosé Champagne. The back label gives the details: two Verzy grand cru lieux-dits, "Les Buissons" and "Les Bussets", picked from parcels on the upper and middle slope, then 53 hours of maceration in tank before fermentation.

Fermentation was spontaneous and the malolactic was allowed to finish naturally. The wine was disgorged on 17 September 2025 with no dosage, brut nature at 0 g/L, and bottled unfined and unfiltered at 12%. The label does not state the grape, though the French retailers carrying the wine give it as Pinot Noir, and both sites sit in Pinot country on this stretch of the Grande Montagne de Reims.

2022 gave Champagne a hot, dry summer relieved by well-timed rain and a large, healthy crop, with trade reporting at the time putting the permitted yield at 12,000 kg/ha, the highest in ten years - a very different set of conditions from the frost and mildew of 2021. Yaël and Jonathan Sacy farm their own family plots but bottle under a négociant matriculation: the label reads "élaboré par Louis de Sacy à Verzy", NM 292-013, the older family house in the village, Louis de Sacy.