Manual harvesting upon reaching optimal maturity. Selection and sorting of berries. Immediate pressing. Alcoholic fermentation on wild yeast followed by malolactic. Aging in old oak barrels for at least 10 months. Secondary fermentation in a bottle followed by aging on a thin lees. Manual degorging without freezing.
Shining coral pink color. A subtle bubble game. The seductive aroma of red apricot, brioche, raspberry jam, dried flowers, almonds.