AOP Saumur Brut Traditional Method

This sparkling rosé has a delicious nose and is ideal served with canapés or with a fruit dessert at parties.

Varietal: Cabernet Franc

Age of vines: 45 years

Soil type: Calcareous clay subsoil (tufa)

Yield: 50-60 hl/ha

Production: 4,000 bottles/year

Harvest: Hand-harvested

Vinification: Grapes are harvested when they reach 12.6°, they are then de-stemmed to avoid bitterness. Soft pressing followed by juice selection.
Fermentation takes place in tank at 18°c and we stop this fermentation once there are 23 grams residual sugar in the fermented must.
This residual sugar will be useful once devatting takes place (secondary fermentation will continue in the bottle) it will then rest on laths for a nine month minimum before disgorgement.