Description
Produced using the saignée method (bledding) a few hours after the harvest during the vatting of the pinot noirs before the maceration of the Sancerre red, The fermentation takes place in a temperature controlled tank at lower temperature to preserve freshness and stays on its lees for a few months.
Tasting Notes :
Light salmon colour, fresh and fruity with flavour of red fruits (strawberry) and yellow peaches. Lovely roundedness between acidity and vinosity. Serve with salads, charcuterie, grilled food, raw fish and certain desserts (sabayon of red fruit or white fruit such as peaches) Best enjoyed young to benefit from its freshness and subtle aromas of red fruit.
