aromas of red fruits. the first step is to select the best of local pinot noir grapes for winemaking. the grapes are gently crushed in a 50 hectoliter pneumatic crusher with several steps of steadily growing pressure. the wine is then fermented in temperature-controlled tanks at 68°f.

using the traditional method (“methode traditionelle”), the wine will become sparkling in the bottle itself (“prise de mousse”) during an aging period of 16 to 18 months. the cellar temperature is kept at 59°f in order to allow all aromas to develop.

this cremant shows a deep pink shiny color with a fine mousse. the nose reveals complex notes of red fruits. the rich mouth brings flavors of ripe apricots, currants and raspberries while the background remains that of a fine wine. this cremant rose de bourgongne is a pure pinot noir, intense and stylish. to be served as an aperitif or a dessert wine, excellent with fruit and chocolate desserts.