Produced using the ‘Metodo Ancestral’, the grapes were gently pressed in a reductive environment; the absence of oxygen reduced the risk of oxidation of aromas. Fermentation occurred spontaneously with natural yeasts at low temperatures in stainless steel tanks to preserve the purity of fruit. Before fermentation was complete, the wine was bottled, and the natural sugars continued to ferment, producing naturally occurring carbon dioxide and, thus, a delicate sparkle. This is known as 'pét nat' or 'pétillant naturel', which translates as 'naturally sparkling'. The wine was matured on its lees for three months in the bottle.

A crisp and refreshing pale salmon-pink rosé with fragrant aromas of juicy apple, pear, wild strawberry, and a touch of floral blossom. It is balanced with a rounded texture and a delicate natural sparkle.