Duchesse Bottle Rose Champagne Carton

Description

EFFERVESCENT ROSE

ENCAPPING
The ancestral method Rosé, sparkling wine, comes from
one variety of grape : 100% Gamay.

TERROIR
Clay-limestone soils overlooking the Rabastens plain.

VINIFICATION
The harvest is carried out manually in crates to avoid
crushing the grapes. During the pressing, only the
best juices are kept and fermented at low temperature
(15°). The foaming or fermentation is done with the
natural sugar of the grape without adding any liquor
and is carried out in the bottle.
It lasts about 3 months. The stop of fermentation is
caused by a lowering of the temperature of the wines
in cold room with then the disgorging which makes it
possible to expel the yeasts and the bonds which
were deposited in the neck of the bottle.

TASTING
Pink strawberry candy color, fruity, flattering nose with
notes of red fruits ” strawberry “. Nice balance in the
mouth where the bubbles come to delight the palate.
A very exquisite set that only asks to be crunched.

HISTORY
In the last century, three appellations from the south
of France, Clairette de Die, Blanquette de Limoux and
Mousseux de Gaillac, were great success because
the ancestral method,100% natural, left intact
bouquets of our grape varieties. However, the natural
yeasts used being very independent, it happened
occasionally that there was no foam or that the
pressure was uncontrollable.
Today, the control of the temperatures in our cellars
allows us to elaborate a wine of the past with today’s
reliability.