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‘Rosé de maceration’ reads the label, informing us that in the case of this wine the colour didn’t come from the blending of red and white wine, which is known as the assemblage method, but instead from the brief maceration of Pinot Noir. Rosé made this way is typically livelier, with more tannins and deeper flavours. The bunches from the 55-year-old Pinot Noir vines were destemmed, crushed by foot, then the free-run juice was spontaneously fermented in tanks. The 2015 base wine was bottled in May 2016 without filtering or fining for the secondary fermentation, then it was disgorged in December 2019. Dosage: 3g/l.