Champagne Rosé – maceration and blending techniques

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Join us as we celebrate Global Champagne Day with a webinar focusing on all things Champagne.

Event details


Join us for a masterclass on Champagne Rosé as we celebrate Champagne Day! This one-hour session will take a deep dive look at the different techniques for the production of Champagne Rosé which is produced either by macerating the wine with grape skins, or blending the grape musts with a small amount of red wine.

We will start with an overview of the region and a history of Champagne Rosé. We will then be joined by a cellar master and wine producer to talk about the different techniques they use to make their Champagne Rosé.


Philippe Wibrotte, Head of Public Relations, Comité interprofessionnel du vin de Champagne

Philippe Wibrotte is Head of Public Relations for Comité Champagne, the joint trade association that represents the interests of independent Champagne producers (vignerons) and Champagne Houses. Its mandate is to promote the vines and wines of Champagne through a broad remit that includes economic, technical and environmental development, continuous quality improvement, sector management, marketing and communications, and the promotion and protection of the Champagne AOC across the world.

Philippe worked in England for fourteen years as PR and Events Manager in London and Canterbury, UK, before coming back to his home country in 1999. He graduated with a Master’s degree, M.A. in Media Studies. His passions for food and wine, the arts, and sports give him the energy that keeps him filled with meaning, happiness, and excitement. He enjoys scuba diving across the globe and river and coastal rowing with his family and friends.


Frédéric Panaïotis, Chef de Caves, Maison Ruinart

Born in August 1964, Frédéric Panaïotis spent much of his time in the small Champagne vineyards of his grandparents as a child. He enjoyed harvesting the chardonnay grapes from Villers-Marmery, a village rated 1er cru in the Montagne de Reims. After graduating from INA Paris-Grignon in Viticulture & Oenology and earning the Diplome National d’Oenologue of Montpellier School, his winemaking apprenticeship included appointments in France and California. He came back to Champagne in 1991 and worked at the Comité Champagne and then for Veuve Clicquot.

Panaïotis joined Champagne Ruinart in May 2007 as Chef de Caves. In this position, he shares with his team the responsibility of creating all house blends. He also plays a significant role in the communication efforts of Champagne Ruinart, at times travelling extensively to international markets to embody the values of the Ruinart house as “the Contemporary Jewel of Champagne since 1729”.


Charline Drappier, Champagne Drappier

Michel Drappier, Champagne Drappier


This event does not necessarily constitute official WSET course material and should not be used as such.


Contact us

If you have any questions, please email