The Winemaker: David Girard
Grape variety: Pinot Noir
Soil Type: Flint
Yield: 55 hl / ha
Age of the vines: 40 years
Harvest: machine

Winemaking:
Press rosé only, fermentation in temperature-controlled stainless steel vats

Maturing:
For 4 to 6 months in stainless steel tanks

Dry and taut rosé of gastronomy, finesse of Pinot Noir and length of its flint terroir.

Keeping and conservation:
Drink within 3 years

Gastronomy - Culinary pairings:
Serve chilled but not iced
Accompanied mixed salad, grilled meats and Asian cuisine