ThisistheHouse’soldestCuvee,anditrequiresaparticular,butaboveall, mastered know–how. The Pinot Noir grapes are destemmed and crushed. They must then macerate in the grape berries skins for 12 to 24 hours. This method is called “maceration”or“saignée”andproducesapowerfulroséwine,towhich10% Chardonnay is added for a final hint of refined freshness.
A blend of wines from the following terroirs: Chardonnay fromBisseuiland Pinot Noir fromAvenay Val d’Or. Pinot noir 90%–Chardonnay 10% Reserve wines: 10% (wine made from maceration) Macerationfrom12 to 24hdepending on the year, the wine matured in stainless steel vats, then aged for a minimum of8 yearsin our cellars. The dosage is6,7g/L—brut.
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