Honouring the family's commitment to sustainability, the vat room combines photovoltaic solar panels, a rainwater harvesting system and a green wall for heat insulation. Vinification took a parcel by parcel approach, separating as much as possible individual villages, varieties and terroirs. This wine was vinified combining the two techniques for creating rosé wines; maceration of the Pinot Noir grapes for texture, with blending of the Chardonnay to provide acidity and freshness. The grapes were hand-harvested and fermented with selected yeasts at temperatures of 18°C in stainless steel tanks. Malolactic conversion resulted in a softer mouthfeel. This wine did not have any lees contact and following natural clarification and stabilisation; the wine underwent secondary fermentation in bottle. This cuvée was bottled aged for five to six years. Dosage: 9g/l.

An elegant pale salmon rosé Champagne with a bouquet of wild cherries and figs layered with delicate notes of ginger and geranium