Sparkling wine classic method Brut Rosé 75 cl

Destemming of the grapes harvested before complete ripeness and maceration at 29 ° C for 24 hours. Fermentation at controlled temperature at 16 ° -18 ° C with selected yeasts. Aging in stainless steel tanks for 8 months during which the malolactic fermentation takes place naturally. The second fermentation takes place at the end of spring, after a good evolution of the base wine. The refermentation in the bottle takes two and a half months at a controlled temperature of 14 ° C. The bottles obtained mature on the lees in the underground cellar in large baskets for a minimum period of 24-30 months after bottling. Remuage is done in pupitres which are moved twice a week for a month and a half. This is followed by the disgorging and the dosage which gives greater softness and at the same time safeguards the peculiarities of the wine. After disgorging, the wine rests for at least one month before being marketed.