Van Loveren Christiena Trousseau Méthode Cap Classique Brut Rosé

After the harvest, the Pinot Noir grapes were gently macerated on the whole bunch upon arrival in the cellar. The must spent only a short time on the skins to obtain the desired delicate pink color in the wine. This was followed by cold fermentation in stainless steel tanks. Once alcoholic fermentation was complete, the base wine spent eight months on primary lees to achieve optimal depth of flavor and a delicious mouthfeel. A mixture of yeast, sugar and wine was then added to this base wine (known as "liqueur de tirage"), which started the secondary fermentation in the bottle, which took place at a regulated temperature between 10-12 degrees Celsius, with regular turning of the bottles for a minimum period of 12 months.