Made exclusively of Pinot Noir harvested from several parcels … a mix of Oxfordian “caillottes” and Kimmeridgian “marne”. This Rosé is made using the direct press method with the whole berries entering the pressoir. The musts ferment in temperature-controlled cuves (85%) as well as a small percentage in older barrels (15%). The fermentation occurs over three weeks. The wine pours an intense pink with almost purple carmine red tints. The nose is marked by red fruit cake aromas. On the palatte you'll get tannins, ripe grapes fruit and impressions of fresh red fruit with a nice balance.