Traditional Method Rosé

OTHER WINES

● T° Tasting

10°C

● CHARACTERISTIC

Use of champagne process by “Berger” company at Montlouis, horyzontal storage for 10 to 15 months

● ACCOMPANIMENT

Aperitifs and desserts

traditional method rosé
● AGE OF THE VINEYARD

15 to 30 years

● soils

Sand on clay with flint

● YIELD

50 hl/ha

● WINE-MAKING

Mechanical harvest in full ripeness, pneumatic pressing, cold settling, low-temperature fermentation

● MATURING

the wine ages in vat. This white wine has been left on it’s lees until bottling (4 to 6 months)

feuille-de-vigne

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