Cuvée „Sève“ Rosé de Saignée Brut Nature 2013


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SKU: 9920330030 Kategorien: , Weingut:

Contains sulfur






Alcohol content

12% Vol.

Residual sweetness


Drinking temperature



Champagne Olivier Horiot, 25 rue de Bise, 10340 Les Riceys / France, Organic certificate: FR-BIO-01

Tasting note from from 30.01.2021, Copyright Marian Henß


The 2013 Sève Rosé de Saignée from Olivier Horiot is made 100% from Pinot Noir. The site "en Barmont" is based on a red clay layer over the Kimméridgien limestone. The 2013 vintage was harvested on October 9. A four-hour carbonic fermentation helped preserve the fruit and freshness. This was followed by ageing and maturation in used wooden barrels. After just under a year of aging, the Rosé de Saignée was drawn into the bottle for a second fermentation without dosage in July 2014. The degorgement happened on 15 May 2019.


Bright pomegranate red, very fine perlage


Olivier Horiot delivers without interruption. The Sève shows an enormously wide range of aromas. Cinnamon and Hokkaido pumpkin start off restrained. A bit of nut tart, red flowers and sweet apples follow. Rose hips, sweet cherries, and strawberries deliver a constant alternation. The nose is totally exciting and versatile. The nuances vary by the minute. Despite all the complexity, it is still very coherent and straightforward. With a little time, roasted hazelnuts and pomegranate are noticeable.


In Horiot manner, it delivers purism and sparseness without wanting to end. Totally straight on the palate and with a very fine minerality. The cool, stony components belong right there and work in complete inner balance. The yellow, orange and reddish flavors come through in similar fashion. The mousseux is mouth-filling and contributes creaminess and meltiness. This looks really good in the and comes across as the finishing touch - comparable to putting on lipstick before leaving the house. The extremely fine perlage lifts this sparkling wine to a level of highest elegance.

Food recommendations from Marian Henß

  • Carrot and pumpkin casserole with feta and mint
  • Crispy roast pork with red cabbage and caramelized onions
  • Veal tripe with pepper noodles and sautéed mushrooms


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