This wine is made from 100% Cabernet Franc sourced from vineyards in chalky-clay soils, well suited to the variety. The beautiful colour is achieved by a short (12-15 hour) contact with the red skins.
Only the first pressed juice is used and the initial ferment occurs in stainless steel to retain freshness. The second ferment occurs in bottle, like champagne, with the wine spending a minimum of 18 months on lees (dead yeasts cells) to add complexity and preserve freshness and colour.
Fresh, delicate and with delicious bright red berry fruit, this is a perfect wine for long summer afternoons.
“Light pink in colour, with an elegant nose of red fruit. Fresh, fruit and full-bodied in the mouth.” Winemaker notes.
Why don’t more people drink sparkling rosé? When it’s good like this it’s a joy.