M.C. Brut Rosé 20

Brut Rosé

Soft pressing using only the free-run must. Static decantation followed by alcoholic fermentation in steel for 20 days. In the following spring we proceed to the “tirage” adding sugar and selected yeasts. The bottles will remain for 20 months in temperature-controlled rooms to carry out the slow second fermentation, then the “dégorgment” will be carried out with the addition of a small dose of “liqueur de tirage”