完全手工採摘的葡萄,經過初次發酵成為原酒,然後裝瓶加入酵母和糖進行瓶中的二次發酵,最終達到與香檳一致的5到6個大氣壓,才能稱之為Crémant de Bourgogne. 這個AOC在1975年才正式被 INAO – Institut national de l’origine et de la qualité 原產地控制命名局批准。
Commentaries by our oenologist Presentation in a white bottle highlights the beauty of this Burgundy Crémant rosé. It is dominated by red fruit (raspberry,redcurrant). The fine bubbles and pale rosé color will delight the most delicate taste buds.
Tasting As an aperitif, it will also go perfectly with summer fruit desserts.