The selection of base wines is made among different grape varieties and depending on the vintage characteristics in order to obtain the desired style. The grape varieties that can be used in variable proportions are: Gamay noir jus blanc, Grenache, Pinot Noir, Airen and Ugni Blanc.

Winemaking: Temperature-controlled natural fermentation in vat. 3 months’ ageing on lees with daily stirring.

Tasting notes: A pale pink color with fine and abundant bubbles. Fresh and fruity nose with aromas of ripe red berries. Appealing and seductive on the palate resulting from a balance between freshness and fruit, underscored by well adjusted dosage.

Serving T°: Serve between 6-8°C.

Doseage: 12 g/L (BRUT)

Food pairing: Enjoy with a shrimp salad with paprika, perch or pike roast gravy. This wine is perfect with a crumble or a dessert with red berries or strawberries.