For our Tradition Rosé, slightly unripe healthy whole grapes are pressed very gently using a Champagne pressing program. Only the cuvee (best quality juice) is used in the blend. After blending yeast and sugar are added for a secondary fermentation in the bottle which takes about six weeks, producing CO².The sparkling wine is matured in contact with the lees for about 18 months. With age the wine softens in flavor, maintaining its sparkle, giving a fulfilling balance of age and fruit.
|Bottles in a Case||