- Last Updated:
- 08/05/2022 10:45:07
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To create such a beautiful, aromatic rosé, we begin with a pneumatic pressing combined with short maceration on the skins. We follow this with the méthode traditionnelle, involving a bottle fermentation of at least 24 months, far past the legal requirement of 9 months, to ensure that the lees impart the maximum aromas and finesse to our wine.
Fine bubbles and light moss developing blackcurrant and strawberry's fruity notes.
Fruity notes are mixed with a nice acidity that follows the taste until the end.
Sparking roses from the US