Vanilla Rosé bubbles

Grape varieties

White Muscat with small grains 85%
Clairette Blanche 10%
Gamay 5%
Conducted in reasoned culture

Winemaking

— Ancestral Method —
Made from a selection of white marl terroirs, exposures
South-West, to favor liveliness rather than the Muscat side.
The Gamay undergoes a one-week cold maceration and its pressing is
carried out during fermentation. The slow fermentation of all the juices is
made from indigenous yeasts under temperature control.
The prize de mousse in the bottle is made from the residual sugar of the grapes, without
addition of liqueur liqueur.
The elimination of the deposit is carried out at least 4 months after the installation
bottle, without the addition of expedition liqueur.
Then, we add the bourbon vanilla pod from Madagascar.

Titration: 7.5 to 8° depending on the year
Residual sugar: 55 to 60 g/l – no added sugar
Aging: Drink young
Packaging: Boxes of 6 bottles of 75 cl
Storage: Bottles lying down, away from heat and light

Tasting advice

Naturally sparkling wine with a deep salmon pink colour.
To be served chilled, with friends as an aperitif or with a dessert such as a tart with
strawberries or fruit salad.