Rose NV Champagne

Rosé champagne can be made in one of two ways; either by maceration of black grapes during pressing, so that the colour is released from the skins. The actual juice from the fleshy part of the grapes is colourless. The second method is by adding a small proportion of red wine produced in the Champagne region, to give a rosé tint.
Around nine out of every ten bottles of champagne sold are non-vintage (NV). NV Champagnes are a blend of several years' harvests. By blending wines from different harvest, champagne producers are able to maintain a high level of consistency and a distinct 'House style'. NV Champagnes must be aged for a minimum of 15 months. Many champagne houses though age their NV champagnes for three years.