Certification : In conversion to “Organic Farming”
Vinification/aging : Mechanical harvesting. Long and gentle pressing (about 3h30) with separation of juices and separate vinification. Settling after 48 hours of cold stabilization (8°C). Yeasting with a neutral yeast. Fermentation in temperature-controlled stainless steel tanks between 15 and 18°C for 3 weeks. Aging on fine lees with stirring if necessary. Racking and blending after fermentation. Fining with bentonite (natural clay). Cellulose plate filtration and bottling after CO2 adjustment.
Taste and nose : At the notes pale and salmon, this Sancerre rosé reveals to you on the nose, scents of small red fruitsés by an amyl note (English candy). Fresh finish thanks to a nice balance between acidity and fruitiness.
Food pairing : A harmonious wine that will accompany your barbecues or your aperitifs.