VINIFICATION & AGEING :

Grapes picked by hand at optimum ripeness and sorted. Sorting table before vatting in tapered wooden vats. Rather than a forced extraction, a gentle infusion; the grapes must be fully ripe. Cold maceration of whole berries for 78 hours. The free-run juice (liquid part) is taken and left to ferment spontaneously. 48 months in cellars o n laths. Aged on fine lees for 8 months. The wines are neither filtered nor fined.

TASTING :

Intense ruby colour. The nose of this champagne is a bouquet of spring. Wild strawberries, cherries and blackberries are the dominant aromas of this cuvée. A Champagne that betrays its terroir, with full-bodied fruit and a long, delicious finish. This champagne will win you over with its colour and its juicy personality.

This Rose champagne will harmonize perfectly with noble seafood, such as pan-fried scallops or the finesse of a lobster or crawfish. Back on land a lightly roasted duck breast with some peaches will be perfect. A peach soup accompanied by a few strawberries with a flute of rosé Champagne will leave the eye and the palate with an unforgettable memory.