The grapes were destemmed and gently pressed to extract the juice, fermented in stainless steel tanks at controlled temperatures. This cuvée was made sparkling using the Charmat method, with the secondary fermentation taking place in a tank with selected yeasts to obtain the sparkle or ‘prise de mousse’. The wine matured on its fine lees to create aromatic complexity and texture. The ‘liqueur d’expedition’ is the small amount of sweet liquid added before corking to determine the wine’s final sweetness level. The liqueur d’expédition used in this cuvee was made from Chenin Blanc, offering vivacity, roundness and structure to the resulting wine.

With a pretty pale pink hue, this easy-drinking sparkling rosé offers attractive aromas of summer red berries complemented by subtle hints of vanilla. The off-dry palate is beautifully rounded and fruity, with a soft, refreshing finish.