Winemaker Notes
The grapes are pneumatically pressed at low pressure and the juice is transferred to stainless steel vats for fermentation. After fermentation the wine is left to age in different steel tanks for anywhere between 6 to 8 months before being bottled and capped. Everything is done by the ‘Méthode Champenoise’ from there on. The 5% of Pinot Noir comes from the Grand Cru village Bouzy, known for some of the finest Pinot Noir you can find in Champagne. This is incorporated as still red wine, giving the result its signature color. The non-vintage rosé is typically mainly the base vintage with smaller amounts of 2-3 vintages of reserve wine. The current release however is not multi-vintage, but actually 100% from the 2016 vintage. The wine is aged for a minimum of 36 months before disgorgement.