Champagne Frédéric Savart is one of the most highly regarded grower-producers in Champagne. Based in Écueil, a Premier Cru village in the Montagne de Reims, the estate is led by Frédéric Savart, who took over the family domaine in 2005. Farming just four hectares of predominantly Pinot Noir vineyards, Savart has gained a cult following for his meticulous vineyard work, low-intervention philosophy and small-production Champagnes that express the individuality of each site.

Fermentation is carried out primarily in oak barrels with indigenous yeasts, and wines are bottled with low dosage to preserve freshness, texture and terroir expression. Bulle de Rosé is one of the domaine's signature cuvées, combining precision, energy and gastronomic depth.

An Extra Brut (formerly labelled Brut in some releases) Premier Cru Rosé Champagne, Bulle de Rosé is typically composed of approximately 70% Pinot Noir, 22–30% Chardonnay and 5–8% still Pinot Noir added for colour and aromatic complexity. The base wines are fermented mainly in oak barrels and aged extensively on the lees before disgorgement. Finished with a low dosage of around 3g/L, the wine is dry, mineral-driven and structured, offering remarkable depth while retaining the elegance and tension characteristic of the Montagne de Reims.

The salmon-colored NV Bulle de Rosé Premier Cru Brut offers a serious and concentrated, but discreet bouquet in its fruit and floral flavors. 
Bright and chiselled, with pomegranate and fresh cranberry scented with fresh and dried florals and shaped sharply by chalk.

 This sparkling, Pinot Noir dominant blend hails from Ecueil, presenting flavors of tart red fruit and fine, delicate bubbles. Versatile with food, yet gorgeous to sip on its own.
Appearance: Pale salmon to delicate pink ruby. Nose: Vibrant and aromatic, featuring wild strawberry, red cherry, raspberry, and citrus zest (blood orange, grapefruit) with hints of rose petals, white pepper, and chalky minerality. Palate: Medium-bodied, crisp, and refreshing with a fine, delicate mousse. It offers a structured, vinous feel with flavors of strawberry pie, red berries, and a distinct mineral or saline, savory finish. Dosage: Usually low (around 2-3 g/L), resulting in a dry, "Extra Brut" style.