描述
路易王妃開發了一種獨特的玫瑰香檳釀製技術。 這個釀製過程被 Roederer 稱為「注入」技術，使黑皮諾能夠展現果汁成熟豐富的特性，同時保留其葡萄的新鮮度。 在黑皮諾浸釀過程中注入少量沙當妮的葡萄果汁，然後一起發酵。2008年的路易王妃水晶玫瑰香檳是56%黑皮諾和44%沙當妮混合釀製的，在酒瓶內陳釀8年，然後在脫渣後放置 8 個月，以達到完美的成熟度。
Over the years Louis Roederer has developed a unique method for the production of its rosé champagnes. This process, referred to by Roederer as the ‘infusion’ technique, allows us to extract the juicy, ripe character of the Pinot noirs whilst preserving their exceptional freshness. A small amount of Chardonnay juice is added to the Pinot noir maceration which then ferment together and integrate harmoniously. Cristal Rosé 2008 is a blend of 56% Pinot Noir and 44% Chardonnay, and it was bottle-aged for 8 years before being left to rest for 8 months after disgorging in order to attain perfect maturity.
