Notes:

• Producer: Antoine Bouvet is the third generation of a family domaine established by his grandfather, Guy Bouvet, in the early 1970s. The estate farms approximately 5 hectares across the Premier Cru villages of Bisseuil, Mareuil-sur-Aÿ, and Avenay-Val-d'Or in the Grande Vallée de la Marne. Vineyard work emphasizes plowing and cover crops, with roughly half of the parcels managed according to biodynamic principles and no chemical herbicides. Fermentations are carried out with indigenous yeasts, élevage takes place in barrel, and intervention is kept to a minimum throughout the winemaking process. Production remains limited across the range.
• Vineyard: Saignée de Bisseuil is produced from 100% Pinot Noir grown in the Les Hautes parcel in Bisseuil Premier Cru. The vineyard was planted in 1964 and is farmed using the same low-intervention practices employed throughout the estate. The wine is produced entirely from the 2022 harvest, with the rosé color obtained exclusively through the saignée method, in which the juice remains in contact with the grape skins before fermentation. This cuvée is sourced from a single vineyard and a single vintage rather than a blend of reserve wines.
• Winemaking: Following harvest, the Pinot Noir undergoes a period of skin maceration before pressing to produce a rosé by saignée. Fermentation occurs naturally with indigenous yeasts, followed by élevage in barrel. The wine was tiré on June 6, 2023, and disgorged on May 28, 2025. No dosage is added after disgorgement, resulting in a wine with 0 g/L residual sugar. Total sulfur dioxide is reported at 22 mg/L, reflecting the producer's low-intervention approach.
• Technical Details: Champagne AOC; Base Vintage 2022; 100% Pinot Noir; single vineyard Les Hautes, Bisseuil Premier Cru; vines planted 1964; rosé produced by the saignée method; indigenous yeast fermentation; barrel élevage; tirage June 6, 2023; disgorged May 28, 2025; 0 g/L dosage (Brut Nature/zero dosage); 12% alcohol; total SO₂ 22 mg/L.
• Food Pairing: The wine's structure and zero dosage make it well suited to dishes with both richness and freshness. It pairs well with tuna, salmon, grilled shellfish, roast duck, charcuterie, and aged cheeses. Retailer recommendations also include fish dishes, shellfish, and cheese, reflecting the wine's combination of Pinot Noir structure and bright acidity.