After a gentle pressing, followed by skin maceration, this wine undergoes secondary fermentation in the bottle. It is then laid down ‘sur lattes’ for a minimum of 12 months in an underground cellar at 14°C.

The underground cellar in this case is actually an old limestone quarry, under the hill of St Emilion.

The colour of this rosé is distinct with an abundance of fine, persistent bubbles. The nose is crisp with aromas of cassis, raspberry, cherry and yeasty brioche notes. The palate is both lively and well-rounded, therefore making it refreshing and enjoyable.

Serve chilled, traditionally as an apéritif or throughout a meal. It will perfectly accompany fish and seafood as well as cheese (sheep and goat’s in particular).