The base wine undergoes straight pressing, resulting in a rosé with vibrant fruit flavors and balanced acidity. Aged in large used barrels, the wine then undergoes a second fermentation in the bottle, where it matures for at least 9 months on the lees. Delicate aromas of rosehip, jam, rhubarb, cherries, and a touch of fine blossom honey lead to an elegant palate with a fresh, crisp acidity.
