Madame Clicquot's Innovation and Decision

Madame Clicquot propelled Veuve Clicquot to great heights with her innovative ideas and decisive hand, laying its very foundation.

In 1818, 200 years ago, 'Veuve Clicquot Rosé Label' was born as the first rosé champagne in history to be made using the blending method, thanks to Madame Clicquot.

At the time, rosé champagne was produced by adding elderberry extract for color. However, Madame Clicquot was not satisfied with this. She held an innovative vision for the taste, aroma, and color essential for maintaining high quality, writing: 'Our wines must delight both the palate and the eye.'

Thus, she conceived the idea of carefully producing red wine from red grapes grown in Bouzy, a region she particularly favored, and blending it into the champagne. Through her brilliant creativity and bold decision-making, 'Rosé Label' was born.


Even today, the bottle is cherished as a symbol of the Maison's savoir-faire (artisanal skill, innate talent), just as it was in 1818. Upon tasting, aromas of fresh berries and cherries are followed by the savory notes of dried fruits and Viennese pastries.

Based on the traditional blending ratio of Veuve Clicquot's Yellow Label, made from 50 to 60 grape varieties, 30 to 40 percent of reserve wines are added. Furthermore, 12 to 13 percent of red wine, made from black grapes, is blended in. After bottling, it is aged for three years in the cellar to complete.