WINE MAKING TECHNIQUE:
The grapes are left to cold macerate for 12 to 15 hours. The grapes are then pressed without any oxygen and at a pressure of 0.3 bars. A first fermentation is carried out in inox steel vats for about 10 days at a controlled temperature of 15° C. The wine is left here for a period of 4 to 5 months. Following tartaric and protein stabilization, the wine is prepared for the second fermentation in the bottle where it is left on the lees for 60 months until degorgement. The wine is released 60-90 days after degorgement.
Vibrant delicate rose in color, the wine is intense, floral and fruity on the nose with notes of fruits of the forest and roses. On the palate, it is elegant, fresh, flavor some and has a long finish leaving a pleasant freshness in the mouth.