This is a refreshing sparkling rosé with a touch of sweetness, with notes of ripe strawberries, red berries and very floral on the nose. made in Méthode Ancéstrale 90% Gamay, 10% Poulsard • Grapes are harvested by hand • Made by direct press • Fermentation is natural • The wine is bottled half-way through fermentation • After approximately 2 months, fermentation has stopped • The wine is then re-corked and is ready to drink • Current availability has 50 g/L of residual sugar • Residual sugar can vary from year to year, between 45 g/L and 60 g/L, depending on acidity