Once in the cellar, the Pinot Noir grapes are left to macerate for approximately 5/8 hours at a temperature of 7/8 degrees. Once maceration is complete, soft pressing favors the extraction of the must which, characterized by its Rosé colour, begins its first alcoholic fermentation. Once fermentation is complete, the wine is separated from its lees and left to mature for approximately 8 months in a stainless steel tank. In April of the year following the harvest, the ripe Pinot Noir is bottled, where, after chaptalization and the immediate addition of yeasts, it undergoes refermentation. Once this process which gives rise to the characteristic foam is completed, maturation on the yeasts follows which lasts approximately 32 months. The “clarification” and “disgorgement” operations prepare it for consumption.

Pale pink enlivened by a very fine perlage. Very evident notes of flowers, strawberry, raspberry and aromatic sensations. The taste is deliciously pulpy, savoury, fresh and firm in structure but with an elegantly soft and fruity finish.