Discover the Unique Rosé des Riceys

An Unexpected Origin

What if we told you there is an appellation producing some of France's finest and most unique rosés that doesn't come from the south? Surprising, but this is indeed the case for Rosé des Riceys.

If you haven't heard of it yet, don't worry: only fifty to sixty thousand bottles are produced annually, and only in good years. The production process requires unique and precise conditions.

The Village of Les Riceys

This rosé is named after the village where it is produced, the commune of Les Riceys. This village is located in a region known not for its rosé wines, but for its bubbles: Champagne and the Coteaux Champenois.

Rosé des Riceys: The Hidden Gem of Champagne

The Rosé des Riceys appellation covers 716 hectares in the southern Côte des Bars, in the Aube department. However, be aware that while these hectares are eligible for the production of Rosé des Riceys, most producers cultivate their vines for Champagne production.

Production under this appellation is extremely limited compared to the three hundred million bottles of sparkling wine produced.

The Challenge of Producing Rosé des Riceys

The reason behind these small volumes is that only the old vines of the best plots (steep, rocky, and well-oriented) can grow grapes suitable for making rosé. Only in the best years does Pinot Noir reach the necessary conditions for a new vintage of Rosé des Riceys: a minimum sugar level of ten percent and satisfactory sanitary conditions.

The Reputation and Unique Flavor

Despite its small size and production, this village and its limited quantities have built a solid reputation. The secret to this reputation is an aromatic profile of finesse and delicacy comparable to excellent red wines, minus the tannins.

Its unique taste is sometimes referred to as the "taste of Les Riceys," and it has remarkable aging potential for a rosé.

The commune of Les Riceys and its ancestral rosé have been protected by a controlled appellation since 1947. The recognition of this product and its exceptional terroir dates back many years.

What Makes Rosé des Riceys Unique?

A rosé from northern France is based on an unusual grape variety in the world of rosé: Pinot Noir. The characteristic of Pinot Noir is its much thinner skin compared to southern grape varieties, resulting in fewer tannins.

The Unique Winemaking Process

Rosé des Riceys can be made by macerating the grape berries in their juice for three to six days. In contrast, southern rosés spend only a few hours in contact with the berries to avoid becoming too dark and extracting too many tannins.

The result? Rosé des Riceys benefits from the framework of a rosé but has enough time to extract much more fruit. The red fruit flavors typical of Pinot Noir can then express themselves without imparting a tannic structure to the rosé.

It is during this maceration that the magic happens. The goal is to find the balance between extracting aromas and tannins.

Aging and Complexity

The best examples of Rosé des Riceys are aged in tanks for several months, and some producers choose to let the wine age in bottles for a few years before marketing it. This aging and maturation process adds complexity to the wine, which behaves similarly to a red wine with age. Successful examples present a light red color and aromas of red fruits (Morello cherry, Burlat cherry) as well as violet and hazelnut.

These wines not only hold their aging potential but also improve with aging for three to ten years.

Pairing Rosé des Riceys

It is important not to confuse this with the typical rosés. Far from being just for terrace aperitifs, this rosé is a gastronomic wine. It pairs brilliantly with well-prepared main dishes.

Food Pairings

A complex, barrel-aged, or mature Rosé des Riceys will elegantly complement a roast, a thick veal chop, a roast poultry, or a spiced pork loin.

In a lighter version, particularly in the case of young Rosé des Riceys vinified in tanks, you can pair it with the lightness and creaminess of a local Chaource cheese, a Cendré des Riceys, or scallops.

Between these two levels of complexity, fine-fleshed fish will pleasantly highlight this cru from the Coteaux Champenois.

Whether enjoyed alone or with food, Rosé des Riceys reveals a particular elegance that is a clear reflection of its Champagne terroir.