What is the traditional name for Champagne made by blending red and white wines to produce a rosé?

Rosé d’assemblage is Champagne rosé made by blending red and white wines.

In this method, a producer makes or selects a still red Champagne wine, usually from Pinot Noir or Pinot Meunier, and blends a measured amount with white base wine before the second fermentation. The result is a rosé Champagne whose color and profile can be adjusted through the blend.

The alternative is rosé de saignée, in which the juice receives color by remaining briefly in contact with grape skins during maceration. Rosé d’assemblage is particularly associated with Champagne because the appellation permits the blending of red and white base wines for rosé production.

Blanc de noirs is different: it is a white Champagne made only from dark-skinned grapes. The terms describe production choices, not simply the final color, so they should not be treated as interchangeable.