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Rosé made using the saignée method with maceration in vats lasting 3 days. Use of gravity to avoid pumping, thus avoiding oxidization. Natural settling. Alcoholic fermentation for roughly 2 weeks at low temperature, then total and natural malolactic fermentation. No filtering. Minimal use of sulphur. Assemblage – 100% of the wines are made in vats in order to preserve as much freshness as possible. After bottling the cuvée is aged for 2 to 3 years sur lattes (on laths). Dosage: 7.5 g/l. Very well structured, with exemplary purity of red fruits. A striking Champagne on the nose offering similar sensations on the palate. Warm and satiny, lightly spiced with balanced hints of stoned fruits thanks to a lovely freshness in the finish.