About the wine
The Pinot Noir grapes are partly destemmed and left to macerate for 2-3 days before the 'bleeding' is carried out. Alcoholic fermentation is encouraged by natural yeast in an enamel-lined steel vat; after which the malolactic fermentation takes place, with maturation on the lees for about a year. The cuvée is then bottled and matured for 2 years prior to disgorgement. A low dosage of only 3g/L is added.
Looking for a classy gorgeous Rosé Champagne with a sexy focused expression, then this is it! Beautiful red berry fruit with hints of mint and notes of chalk. Sweet layered floral expressions combine brilliantly with fine fruit focus and precision across the palate, conveyed by radiant cleansing acidity on finish.