All of our wines are vinified and aged without sulphites.
A minimal dose of sulphur is added around April/May when bottling occurs.
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
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.