Dry rosé aged on its lees
Grape selected specifically for the elaboration of this wine. Whole bunch pressing with a very smooth and slow pressing cycle, champenoise style. Settling of the must after 48 hours cold. Slow fermentation at low temperatures to promote fresh aromas. Aging on lees for 6-8 months and at least 3 months in the bottle before going on the market.
August 15 – September 13
2100 bottles, 300 magnums
12.5 % Vol
With a pale salmon-colored rosé layer and a beautiful shine, this rosé wine expresses a true aromatic blend on the nose with nuances of grapefruit, white flowers, strawberries and cherries. On the palate, the natural acidity gives this wine great elegance and persistence, while the passage on the lees gives it an oily texture.