Certified organic natural sparkling rosé wine, with pet nat base. Ancestral method.
Crown cap - Contains sulphites

Vineyard exposure: south-west, 270 meters above sea level - Soil: calcareous-clayey
Cultivation: certified organic, green manure and sowing by natural fertilization
Training system: guyot - Yield per hectare: 80 quintals - Vines per hectare: 4,500
Harvest: manual, mid-September
Vinification: crushing-destemming and short maceration in the press for the extraction of color. Soft pressing and natural fermentation with indigenous yeasts in steel tanks at controlled temperature. Subsequent bottling of the partially fermented must-wine with residual sugar still present.
The wine rests throughout the winter to then naturally finish the alcoholic fermentation in the bottle, without further addition of either must or sugar, when the first warm weather resumes. The wine comes out two-three years after the harvest.
Processing: unfiltered, unclarified, unstabilised, undisgorged wine, without the addition of sulfur dioxide. The natural CO2 present produced during fermentation acts as a natural antioxidant.

The residual yeast present in the bottle on the bottom which makes this wine veiled, gives softness and complexity to the wine.
Organoleptic notes
Floral and fruity hints of red berries, citrus notes from pink grapefruit together with hints of bread crust.
In the mouth it is lively, medium bodied, with very fine perlage, soft foam supported by good acidity. Residual yeasts enrich the wine with hints that give depth and thickness. It is a living wine.
Pairings: Thirst-quenching wine, to be drunk as an aperitif cheerfully in company or to accompany hors d'oeuvres, cured meats, first courses and even tasty meat.
We recommend serving the wine delicately leaving the yeasts deposited on the bottom of the bottle. Do not open immediately after transport, but let it rest for a few hours.