Pinot Noir from limestone clay soil, the fruit was destemmed and slowly pressed to concrete vats; after fermentation, it rests for six months in barrique. Fruit mainly of the 2017 vintage, with twelve per cent of reserve wine added to it before resting for five years on the lees in bottle. It results in a beautiful sparkling rosé with attractive notes of crunchy red berries, rhubarb and tangerines. The long, lingering salinity and the refined texture make it a wine of remarkable charm. No sulphur added. Disgorged in February 2023. Zero dosage.