Rosé

Young vines, 30-40 years old, on Loire soil (sand + sandy-clay).

Single Guyot pruning, severe disbudding, manual leaf thinning, and green harvesting depending on the vintage. Plots planted with grass every other row. Green manuring to promote soil life and combat erosion.

Harvesting takes place after careful monitoring of grape ripeness. The bunches are sorted directly on the vine, then brought to the winery.

- Fermentation in stainless steel tanks for 8 to 10 days at moderate temperature (16°C) to enhance aromatic potential
- Bottled in February to preserve the fruit.

Pale pink color with golden highlights. Elegant, aromatic nose, with accents peach and citrus. Refreshing citrus notes on the palate.

Open in good company as an aperitif, with a charcuterie board or fish rillettes.