When making our (80%) Pinot Noir and (20%) Chardonnay Brut Rosé we use the saignée method to achieve the colour. Juice is ‘bled off’ (saignée) from the press when it has extracted the right level of colour. The base wines are then cool fermented in steel vats to preserve their delicate fruit flavours followed by 48 months bottle ageing on its lees.
Strawberry, black cherry, raspberry notes jump out of the glass with a hint of rose water in the background. The mousse is fine, and soft, with a rich, generous attack developing beautifully in the mouth into a clean, dry finish. Tantalising balance and generosity of fruit make this a great apéritif and food wine.