| Harvest |
From the 15th of August to the 20th of August, with careful selection of the bunches before pressing. |
| Vinification |
After the soft pressing to extract only the best must, vinification takes place with cold maceration to enhance the perfumes and the bouquet of wine, with fermentation at about 14°C. After the first fermentation in steel, the base wine ages for about 6 months at a controlled temperature. |
| Ageing |
After at least 24 months, the sparkling wine is disgorged. It follows a refinement in the bottle before the Rosé is put on the market. |
| Pairing |
It is ideal as an apéritif. It is also ideal with fish, shellfish and shellfish starters. |