Cap Classique and Méthode Ancestrale

The Petit Rose is a blend of Pinot Noir and Chardonnay. The Pinot Noir component is produced as a Saigneé or extended skin contact maceration Cap Classique that is in contact with the skins for at least 5 days. This is a traditional champenoise method used in Champagne. The vision has always been to create a pure version without compromising the quality of the final wine. Each component is vinified separately and only assembled as a blend post harvest. The colour of the wine as determined by the Saigneé method is only procured during the initial stages of production and harvest. There are no further colour additions at blending or dosage. This Rosé is designed to be fresh, pure and lively. The Pinot Noir lends its beautiful tannin structure to the wine providing long lasting length on the palate, while Chardonnay contributes lovely acidity with citrus chalkyness.

Because of its pure drinkability, food isn’t a pre-requisite, but Miss Molly bubbly makes for the perfect aperitif. Food recommendation would be Salads, Sandwiches and the perfect partner to Sushi. More food pairing options would be any pasta or risotto, especially with cream or mushroom sauce. Fish and seafood, especially smoked salmon. Some more interesting pairings could be Asian dishes: Anything spicy – Curry