Méthode Traditionnelle. This sparkling rosé is made from 100% Cabernet Franc grapes planted on limestone soil with grass growing between the rows. It is from a single vintage.
The grapes are destemmed and macerate for 24 hours at 16° C, in order to preserve the freshness of the aromas. The wine is vinified and aged in stainless steel tanks. The malolactic fermentation is blocked, in order to keep the vivacity of the wine. Total acidity is a crisp 4.90 grams/liter. After an élévage on fine lees, a final dosage of 0.9 grams sugar/liter is added, giving 5 grams of RS per liter.
Delicate and fresh bouquet of red fruits. It is perfect as an aperitif and pairs beautifully with calf liver sautéed with raspberries and deglazed with balsamic vinegar. It is superb with savory/sweet pairings like melon and prosciutto. The perfect balance between raspberry fruit and firm acidity makes this sparkler a problem-solver at the table.