The NV Oeil de Perdrix Extra Brut showcases predominantly Pinot Meunier (typically around 74–83%), with a dash of Chardonnay and reserve wines dating back to as early as 1998. Grapes undergo a brief skin-contact maceration (saignée method), followed by stainless‑steel fermentation, full malolactic conversion, and 15–25 months ageing on lees in-bottle. This yields a finely poised rosé with aromas of raspberry, peach, mandarin oil, subtle floral lift and savoury salinity. Jérôme Dehours’ fourth-generation domaine, organically farmed since the mid‑1990s, crafts this crisp, terroir‑driven rosé that feels both textural and refreshing