Grape Variety: 30% Chardonnay; 70% Pinot Noir.
Wine-making/Vinification: Rosé winemaking (juice is kept in contact with the dark
skins long enough to assume a pinkish colour) in pneumatic press with slight skin
contact and with qualitative splitting up of the musts.
Decantation (Primary fermentation): Addition of selected yeasts and fermentation in stainless steel tanks. The cuvée is made in Spring. After the addition of sugar syrup and yeast for secondary fermentation, it is bottled and stacked on its side to aid refermentation and slow refinement.
Refinement: At least 24 months on the yeasts and a minimum of 3 months post dégorgement.
Alcoholicity: 12.5% vol.
Visual inspection: clear, subtle pink, fine and persistent perlage
Fragrance: elegant, ample , with scents varying from strawberry, to peach and mixed berries
Taste: Fine, full and persistent
Food-matching: Perfect with white and red meat and for a whole meal