To create such a beautiful, aromatic rosé, we begin with a pneumatic pressing combined with short maceration on the skins. We follow this with the méthode traditionnelle, involving a bottle fermentation of at least 24 months, far past the legal requirement of 9 months, to ensure that the lees impart the maximum aromas and finesse to our wine.
Visual Aspect:
Salmon pink
Nose:
Fine bubbles and light moss developing blackcurrant and strawberry's fruity notes.
Palate:
Fruity notes are mixed with a nice acidity that follows the taste until the end.
