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

Grapes were given minimal skin contact in the press, after which cold fermentation took place in stainless steel tanks for three weeks. It was racked off the primary lees and kept on the secondary lees for a month. Small components of the total rosé blend were fermented and matured in Nomblot cement eggs and terracotta clay amphorae.

The perfect partner with trout, salmon or sushi.