Vineyard Louis Vallon
Type Sparking Rose
Varietals Merlot, Cabernet Franc
Winemaking The first step is the press; soft and pneumatic presses are used. The juice from the press, 100 liters for 150 kg maximum, are separated into Goutte and Rebêche wines. Only Goutte wine is concerned for Crémant. The second step is settling, vatting refrigerated for decanting for 48 hours minimum. The clear juice is kept for Crémant. The third step: the clear juice is fermented in regulated stainless steel vats.
Elegant salmon-pink light color. The bubbles are very fine and elegant. Delightful aromas with notes of red fruit (raspberry, strawberry, sherry) and a fresh hint of menthol. The attack is refreshing, with a well-balanced mousse. Flavors carry forward from the bouquet, with persistent strawberry and a hint of vanilla on the finish.