Tintilia Rosé Pas Dosé

Manual harvesting in boxes in the second half of August, with careful selection of the bunches for the sparkling wine base; soft pressing, brief skin maceration, static clarification and subsequent fermentation at controlled temperature; bottle-ageing on the lees for 36 months; no dosage at disgorging.

Coppery colour, fine and persistent bubble; nose of wild strawberries, wild mint, toasted hazelnut and sweet orange; very fresh and savoury on the palate, with returns of the olfactory sensations and excellent persistence.

Seafood first and second courses, medium-aged cheeses.