Dry Blanc de Noir and Rosé (<5g/l or up to 9g/l if TA <2g/l lower)

Grapes are sorted three times before they go directly to the press. No additional skin contact occurs. Juice recovery of 550l/ton is achieved to ensure the colour and good texture. The juice is settled overnight, racked and fermented in stainless steel. After fermentation wines are left on the lees for 4 months before bottling. 2 Yeast strains were used to add even more complexity and depth to a textured palate.

The Rose 2019 will pair very well with any sushi, but it does not stop there, a seafood paella, a creamy salmon alfredo or duck confit with a berry compote are to name a few.