Rosé Champagne can be made in one of two ways - either by mixing a quantity of Pinot Noir wine (used in the manufacture of most Champagnes - yep - white wine can come from red grapes indeed!) with the base wines, or by using the skin contact or Saigneé method, where the skins of the red grapes are left in contact with the wine until the desired hue is reached. This method, whilst more traditional and 'rustic feeling' can be dangerous, as excessive contact can lead to a wine that's too dark, if, for example, the cellar master has to pop off to get his macaroni and cheese out of the microwave. One would imagine.