“ORGANIC” CUVÉE

Tasting : Strong rosé color, aromas of red fruits, light, fine bubbles. In the mouth, light and fruity, with vinous notes.

Food/wine pairing : Aperitif, reception, lunch and desserts

Tasting temperature: 8 – 10°C
TAV: 8%

Drink very young for a maximum of 2 years in order to preserve these fruity aromas.

Ancestral Method – Partial fermentation at low temperature in vats to obtain a sweet, low-proof wine. The wine, made clear by filtration, retains its yeasts in order to continue its fermentation naturally in the bottle. This causes foam to form. The deposited yeasts are eliminated by filtration and transfer. The bottles thus receive their final corking and are ready to be consumed.

Viticulture : vines planted at a density of 7,200 vines per hectare. The number of treatments is limited depending on the weather. Fertilizer is added based on soil and leaf analyses, thus ensuring a better balance between the soil and the vine. Control of vigor, leaf stripping, topping and limitation of yields, for better maturation and quality of the grapes.