A rosé Champagne made like a cup of tea: whole Meunier berries, hand-picked and hand-destemmed to keep the skins intact, are poured straight into fermenting Chardonnay must and left to infuse — Maxime Oudiette tastes the wine blind several times a day, judging flavor rather than watching the color creep in. This drinks less like a conventional rosé than like a chalky Blanc de Blancs that happens to have picked up florality and a blush of color on the way. Oudiette farms just four hectares around Beaunay, where clay runs 40 cm to 2.5 m deep before it hits Micraster limestone laid down in the Late Cretaceous, and the family names its parcels off the 1821 Napoleonic cadastre because it maps the microclimates better than the modern registry does. Maxime came home in 2012 after working at Jacques Selosse and has farmed to his own organic and biodynamic playbook since 2015, with vitiforestry and permaculture layered in; the wines are certified organic. The infusion only happens in years when the Meunier ripens enough to justify it, and the family simply skipped 2021 rather than force it. Every bottle rests six months after disgorgement before it leaves the estate.