Les Maillons is a 6-hectare vineyard of which Collin owns 2.5 hectares in the village of Barbonne-Fayel in the Cte de Szanne, just south of the Coteaux du Morin. The eastern-exposed Pinot Noir vines were planted in 1971 in heavy clay soils with chalky limestone sub-soils. As for all Collin Champagnes, the fruit is hand-harvested and pressed; the juice is lightly sulfured and settled overnight, then fermented spontaneously and slowly with natural yeasts in oak; the wine is bottled without fining, filtering or sulfuring and aged sur lattes for an extended period, 3 years in the case of Les Maillons. Unusually, Collin’s ros is made with a maceration of the juice with the skins, as opposed to the adding of red wine to a white base. The wine is disgorged and finished with a small dosage of 1-2 grams/liter at most.