Wine Of Origin
The grapes are picked and pressed immediately to obtain a light pink must. The must underwent cold fermentation off the skins at a low temperature for 2 weeks. A pale rosè is bottled with natural sugars residual 10 to 15 g/l while the wine has not completed the fermentation, without filtration from the active yeasts. A second fermentation takes place in the bottle and the sugar is completely transformed. Carbon dioxide is produced by the natural fermentation reaching a 2.5 bars pressure. Natural decayed lees remain in the wine and deposit at the bottom.
Versatile wine allow this wine to pair with appetizers, light lunch, street food. Burgers, tacos and fried dishes (pan fried, deep fried). Oysters with vinegar. Pizza, Asian cuisine.