Undergoes spontaneous Malolactic fermentation

from the right bank of the Rhone

TECHNICAL DETAILS

Organically and dry-farmed for over 20 years

Gaspard "Bulles" Sparkling Rosé, NV nerello capuccio Undergoes spontaneous Malolactic fermentation95% Pineau dAunis with 5% Grolleau from Touraine in the Loire Valley. Methode Champenoise, one year on lees. Vineyard: Clay and limestone. 80 years old vines, sustainable growing practices. Making of: the grapes are handpicked, pressed. The first fermentation occurs with natural yeast in tanks. The wine is then filtered and bottled with liqueur de tirage to start the second fermentation in bottles. The wine is disgorged and topped up with more wine,