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 individual villages, varieties, and terroirs as much as possible. This wine was vinified, combining the two techniques for creating rosé wines: maceration of the Pinot Noir grapes for texture and 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. The 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 the bottle. This cuvée was bottled and 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.