Blanc de Noir champagne is a type of champagne made from black-skinned grapes, but with the skins removed during the winemaking process. The term "blanc de noir" translates to "white from black" in French, indicating that the champagne is white or clear in color despite being made from red or black grapes.

To make Blanc de Noir champagne, winemakers use either Pinot Noir or Pinot Meunier grapes, which are two of the three main grape varieties used in Champagne production. The grapes are pressed gently, so that the juice does not take on any color from the skins. This produces a white or clear juice that is then fermented into champagne.

Blanc de Noir champagne tends to be full-bodied, rich, and complex, with flavors and aromas of red fruits such as strawberries, raspberries, and cherries, as well as notes of spice and toast. It is often enjoyed as an aperitif or served with rich, flavorful dishes such as roasted meats or hearty stews.

Over the past few years, this style of Champagne has become popular with consumers and this is reflected by prestigious vintages produced by Krug, Bollinger and Billecart-Salmon whom make exceptional styles made of 100% Pinot Noir.

For a more pocket friendly option, consider LA MASCOTA SPARKLING EXTRA BRUT, made from 100% Pinot Noir, in the Champenoise method in Argentina. 12 months on lees and 11.5% ABV lends an autolytic style with freshness and red fruit flavours