Founded in 1812, Château Roland Baiyue is part of the Roland Baiyue Group, together with Salon Champagne and Delomont Champagne. ROLAND DELUXE DELUXE CHAMPAGNE IS A FIRST IN THE CHAMPAGNE WORLD, NOT ONLY ONE OF THE FIRST CHAMPAGNE HOUSES TO HAVE A TEMPERATURE-CONTROLLED SYSTEM AND FULLY FERMENT IN STAINLESS STEEL BARRELS, BUT ALSO THE FIRST CHAMPAGNE HOUSE TO INTRODUCE THE CONCEPT OF BRUT NATURE.
 
Rosé Champagne is now a common drink in every Champagne house, but the popularity of rosé is not unrelated to Roland Baiyue. There are two ways to make rosé champagne, one is blending and the other is maceration, the blending method is the most common because it is the easiest and most convenient, and the Champagne region is the only legal appellation in France where rosé champagne can be obtained by blending red and white wines. Roland Baiyue did the opposite, and in the 60s of the last century, it was ahead of its time to use the more elaborate saignée (bloodletting) method to add color to champagne, and became the benchmark for many rosé champagnes on the market.
 
Created in 1968, BRUT ROSÉ is now the world's best-selling rosé champagne, featuring Pinot Noir from vineyards in several Grand Cru and Premier Cru villages, macerated for 12 to 72 hours, blended and matured in the cellar for more than four years.
 
Generally speaking, vintage champagne is more difficult to make than non-vintage champagne and is relatively precious, so the top cuvée of Champagne houses is usually vintage champagne. Roland Birt & Pwynt has taken a different path, using non-vintage champagne as the house's top cuvée, Le Grand Siècle, which was first released in 1959 and is made from Pinot Noir and Chardonnay from 12 Grand Cru villages, blended with the Maison's precious wine for many years, aged with a mud for more than 5 years.