BRUT ROSÉ DE SAIGNÉE
The winegrower: Cyril Jeaunaux
Annual Production: 2,000 bottles
Grape Variety(ies): 100% Meunier
Type of Soil: Clay and limestone, red soil ferric
Yield: 65 hl / ha
Age of vines: 45 years
Harvest : Manual Harvest
Dosage: 8-9 g / l
Available in: Bottle (75cl)
Grapes picked by hand in search of an optimal sugar / acid the Bay. Full crushing and de-stemming followed by a maceration of 40 to 50 hours. Racking and fermentation in enamel bowl. Malolactic fermentation fully realized.
Maturing: Raised on the lees for six months followed by a collage before bottling.
Aging potential: Consume within 2 years
Ruby. Scent of black fruit and morello cherry. Combines a vinous and ample style to a bright and right balance.
With grilled or roasted meat. Serve at 9 °C.
A rosé de saignée is the result of a brief maceration of red grapes in which the color is “bled off.” This brisk sparkler is made entirely from the Pinot Meunier grape. Raspberries and small red cherries open on a mineral-clean palate. A frothy glass of persistent bubbles ready for grilled toast points and salmon pâté.