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Type of Soil:Moderately loose-packed.
The vineyard is located 350 metres above sea level next to the River Ongina.
Number of Vines Per Hectare:3300
Age of Vines: 11 years
Grape Harvest Period: First ten days of September Average Yield Per Hectare: 8000kg/ha
Vinification:White-wine fermentation. The skins are immedia- tely separated from the must, which ferments at a controlled temperature between 12°C and 15°C during the prise de mousse. Fermentation yeasts are then stirred for eight months using the bâtonnage technique.
Ageing: Long charmat, at least 6 months in bottles before being released to market.
Bottling Data: Alcohol 12.5% Vol. Residual sugars 3g/L Total acidity 8.5g/L
Colour: vintage pink colour and “onion skin” hue. Evanescent froth upon pouring.
Aroma: elegant hints of violet, blackcurrant, raspberry, wild strawberry, as well as notes of yeast and bread crust.
Tasting Notes: it is distinctly fresh and full-bodied, as the vine and fossil-rich soil would warrant. Pleasant velvety sensations linger. It both surprises and intrigues.
Pairings: excellent with meat and fish appetisers, as well as starchy first courses, such as risottos, or main courses featuring roasted white meat or fatty fish. Excellent with margherita pizzas.
South EastSoils Composition:
Calcareous soil - Alkaline soilAltitude:
Without the use of woodMaturation:
Autoclave: 8 months
Organic, Biodynamic, VeganAlcohol content:
20 mg/lWine Color:
Sparkling 1-3 Bar Pressure
12-14 ° C Structured rosé wines, delicate and slightly tannic red winesFood pairings:
Sample not for freeFormat:
75 cl BottleClosure:
1.5kgNumber of bottles per box:
6Number of bottles per pallet:
CP1 (1000x1200 mm)Height: