Skin maceration is carried out, followed by pressing to optimally express the aromas. Clarification (debourbage) takes place 24 hours later, followed by fermentation at a temperature between 15 and 16 °C to preserve the grape aromas in the base wine.

A bright wine with salmon-pink highlights. On the nose, elegant aromas of red fruit and citrus notes emerge. On the palate, a fresh attack is followed by a round structure, with notes of whitefleshed fruit and spices unfolding.

This sparkling rose is perfect as an aperitif and pairs beautifully with seafood, grilled fish, fresh salads, Mediterranean vegetables, and soft cheeses such as goat cheese or burrata. Its freshness and fine bubbles also make it an excellent match for poultry dishes, sushi, and lightly spiced Asian cuisine.