A majority of rosé Champagne is made by adding a bit of red wine to the base wine to achieve the desired color.  The Saignée method creates a rosé by skin contact, thus the color is derived from the "bleeding" of the skins. Champagne from Saignée will generally be darker in color than a traditional rosé bottling.  The aromatics are more pronounced, and the wine will have noticeably more structure than other Champagne bottlings. Saignée is my absolute favorite rosé for these reasons.  The Pierre Gerbais is a lovely example of Champagne produced in this style.  It is produced in such miniscule quantities that it is mentioned neither on the Pierre Gerbais website, which is "under construction", nor the Becky Wasserman's site. I'm using my own words to tell you how special this wine is.  

100% Pinot Noir (saignée)
Terroir: Northern exposure, isolated at the top of a windy slope.
Viticulture: Certified sustainable (Ampelos, 1996)
Vinification: Saignée method. Hand harvested and sorted. Vinified and aged without added SO2. A combination of base vintage wine and solera reserve wine going back to 2011. A percentage of the grapes are macerated in tank for 24-48 hours in tank and the rest are pressed directly. Primary fermentation and malolactic fermentation in tank. Secondary fermentation with cultured organic yeast strains in bottle, aged for 36 months on lattes. Disgorged 6 months before commercialization. 25-30 ppm total SO2 at bottling. Extra Brut dosage: 3g/l.