Madame Clicquot created the first blended Ros in 1818 by adding some red wine to Yellow Label champagne. The result was Veuve Clicquot Ros, a fruity and full-bodied expression of the Veuve Clicquot style.

Made using 50 to 60 different crus, the cuvee is based on Brut Yellow Label’s traditional blend, 44 to 48 % Pinot Noir, 13 to 18 % Meunier, 25 to 29 % Chardonnay.

The blend draws on a particularly high percentage of reserve wines originating from several harvests (usually 5 or 6): from 25 to 35%, sometimes as much as 40% to ensure the consistency of the House style.

The reserve wines, some of which are 9 years old, are kept separately depending on the origin of the crus and the years in which the wines were produced.

This blend is completed with 12% of red wine using red grapes specially raised and selected to give a marvellous balance to this ros.