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Tasting notes

Scintillating opalescent pink in colour.

A delicate nose featuring floral notes ranging from rose to peony, followed by scents of citrus and white-fleshed fruit and finishing on a whisper of white pepper.

Bold, lively start to the palate, while preserving the roundness and fullness of the wine’s aromas and flavours as a result of the ageing process. The finish is long and complex, with a pleasing, mouth-watering mineral sensation. A complex, gastronomic rosé, as elegantly and delicately crafted as lacework!

Food and wine pairing

Ideal as an aperitif, or with scallop brochettes or sheep’s milk cheeses.

Ideal serving temperature


Vinification and maturing


The grapes are harvested at night and are then destemmed before being pressed immediately. The juices are separated and some of them, containing solid matter, undergo cold stabilization at 0°C for 7 days, which brings out aromas and flavours of citrus and exotic fruits. Vinification is conducted in stainless steel tanks and fermentations take place at low temperatures : 7°C on average to preserve the freshness of the wines’ aromas and flavours. The wines are then aged for 3 months on fine lees and stirred gently once. Our approach to ageing 7% of the cuvée is aged in 1- to 2-year-old demi-muid barrels in which great Burgundy wines had previously been aged. The wine is left to mellow for 6 months during which time it acquires richness, roundness and exceptional aromatic depth. The rest of the cuvée is aged on fine lees for 3 months for the tautness and freshness it lends our wine by honing the finesse of its aromas and flavours.