Champagne 'Éclat de Rubis' Rosé de Saignée, Champagne Pierre Malingre

A rare gemstone from Champagne: 100% Pinot Noir Rosé de Saignée of extraordinary depth. Since 1633, located in the heart of the Massif de Saint-Thierry in Prouilly, Maison Pierre Malingre has cultivated its winemaking heritage through 13 generations of passionate winegrowers. The cuvée 'Éclat de Rubis' stands as a triumph: crafted using the demanding rosé de saignée method, where grape skins macerate briefly with the juice to extract brilliant color and concentrated varietal fruit.

In the glass, it reveals a captivating, deep ruby hue (robe rubis) with a fine, persistent bead. The nose opens powerfully with expressive aromas of ripe red fruits, wild strawberries, raspberries, red cherries, and pomegranate, elegantly complemented by subtle notes of toasted brioche, baking spices, and blood orange. On the palate, it seamlessly blends vinous power and generosity with a surprisingly delicate, velvety balance. Vibrant fruit concentration merges with limestone minerality, culminating in a long, gastronomic, and refreshing finish.

Key Highlights

• Terroir: 100% Pinot Noir sourced from prime parcels in Prouilly on the northern slopes of the Massif de Saint-Thierry. Subsoils featuring sandy topsoil over deep chalk and clay layers endow the Pinot Noir with structural richness and mineral precision.
• Winemaking & Ageing: Crafted via the rare Rosé de Saignée skin-maceration technique. Spontaneous fermentation followed by extended lees maturation in the cool family cellars.
• Sustainability: Mindful viticulture practiced across the estate's 9 hectares of family-owned vineyards, prioritizing biodiversity and soil health.
• Tasting Profile: Powerful, vinous, gastronomic, yet delicate. Notes of wild strawberry, raspberry, red cherry, pomegranate, blood orange, subtle toast, and a chalky saline finish.
• Ageing Potential: Highly gastronomic and alluring now, with the structural frame to cellar gracefully over 5 to 8 years.

Food Pairing

• Gastronomy & Meats: A dream match for seared duck breast (magret de canard) with berry reduction, beef carpaccio, roasted rack of lamb, or seared venison loin.
• Fish & Poultry: Outstanding alongside grilled salmon, roasted guinea fowl, tuna tartare, and seared duck liver.
• Desserts & Cheese: Pairs beautifully with tart red fruit desserts as well as creamy soft cheeses like Chaource or aged goat cheese.
• Serving Suggestion: Best served chilled at 10°C to 12°C in generous tulip or Burgundy crystal glasses to allow its vinous complexity to open.

The Terroir of Prouilly

The terroir surrounding Prouilly on the northern slopes of the Massif de Saint-Thierry features a rare soil sequence of sandy topsoil resting over deep chalk and clay strata. This supplies Pinot Noir and Meunier with generous fruit structure, while chalk layers impart a focused mineral tension and refined length.

About Champagne Pierre Malingre

Champagne Pierre Malingre is a landmark family estate situated in Prouilly. Managed by the Malingre family, the estate's 9 hectares of vineyards are cultivated sustainably with deep respect for nature. Combining extended cellar ageing on the lees with generational know-how, Pierre Malingre produces pure, layered, and authentic Champagnes.