Crémant Rosé vinified using the traditional method for fine bubbly wines, i.e. with a second fermentation in the bottle and "ageing on laths" in our cellars, followed by disgorging after riddling.
The grapes are harvested by hand in openwork crates, to obtain the clearest, healthiest juice possible. Pneumatic pressing, without reblending, produces a clear, fruity juice. Foaming and ageing on lath (24 months) are also carried out at the Château.