Brut Rosé Metodo Classico

Manual harvesting between the end of August and the end of September, depending on the variety; soft crushing, cold static decantation, fermentation at a controlled temperature of 18/19°C; in February, the blending percentages between varieties and between vintages are decided; the tirage phase then begins and the bottles rest for at least 24 months on the lees, in the basement of the old wine cellar; not dosed at disgorging.

Salmon-pink colour with slight purple and gold hues, fine and persistent perlage; ample nose with fragrances of flowers and ripe fruit, and a delicate hint of yeast; savoury and long-persistent on the palate, the smoothest sparkling wine the house offers.

Aperitifs, hors d’oeuvres, shellfish, white meats, medium-aged cheeses.